PENNE RIGATE N.42 OTHER SHAPES OTHER LINES
Penne rigate n.42
Taste all the good of the wheat with the Liguori Organic Whole-wheat Pasta. For its preparation we use the whole grain of wheat, including bran to ensure a good and uncontaminated product. We produce it in different shapes: spaghetti, fettucce, casarecce, farfalle, fusilli, mezzi rigatoni, penne rigate, mafalda corta, ditalini rigati and stelline.SThey are the second most famous type of pasta after spaghetti. They take this name because they resemble an ancient writing pen. Historically smooth and gilded, but over time they have taken different forms. We make them in many variations: penne mezzani, penne ziti, mezze penne and rigate. The rigate type enrich every day the tables of the Italians from North to South.
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NUTRITION VALUES
| 100 g | 80 g | |
| ENERGY (Kcal/Kj) | 346/1464 | 277/1171 |
| FAT | 2 g | 1.6 g |
| of which: SATURES | 0.3 g | 0.2 g |
| CARBOHYDRATE | 65 g | 52 g |
| of which: SUGAR | 3.5 g | 2.8 g |
| FIBER | 8 g | 6.4 g |
| PROTEIN | 13 g | 10.4 g |
| SALT | 0 g | 0 g |
LE RICETTE
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| drying SLOW |
cooking time  9 MIN |
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| italian durum wheat 100% |
al dente cooking time 8 MIN |
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| drawing BRONZE |
WHOLE-WHEAT PASTA ORGANIC |
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| 100 g | 80 g | GDA %* | |
| ENERGY | 346 Kcal | – | – |
| FAT | 2.0 g | – | – |
| of which: SATURES | 0.3 g | – | – |
| CARBOHYDRATE | 65 g | – | – |
| of which: SUGAR | 3.5 g | – | – |
| FIBER | 8 g | – | – |
| PROTEIN | 13 g |
– | – |
| SALT | 0.00 g | – | – |
| LENGHT – | DEPTH – | ||
| DIAMETER – | WIDTH – |
