RIGATONI N.46 OTHER SHAPES OTHER LINES
Rigatoni n.46
| drying SLOW |
cooking time  13 MIN |
| italian durum wheat 100% |
al dente cooking time 12 MIN |
| drawing BRONZE |
PASTA DI GRAGNANO P.G.I. |
The second most famous type of pasta after spaghetti, we make them in many variations: penne mezzani, penne ziti, mezze penne and rigate. They are suitable to an infinity of seasoning and they are one of the kid’s favourite dishes.
The term pays tribute to the invention of rifling on pasta by industry. The idea has made this shape unique, which manages to hold the sauces in an inimitable way, thanks also to its important diameter. Enhance the flavors of the most refined condiments like the simplest ones. They will make your dish exceptional.
_____________________________________________________________________________________________________________________________________________
NUTRITION VALUES
| 100 g | 80 g | |
| ENERGY (Kcal/Kj) | 351/1488 | 281/1190 |
| FAT | 1.2 g | 1 g |
| of which: SATURES | 0.3 g | 0.2 g |
| CARBOHYDRATE | 69 g | 55 g |
| of which: SUGAR | 3.1 g | 2.5 g |
| FIBER | 2.9 g | 2.4 g |
| PROTEIN | 14.5 g | 11.6 g |
| SALT | 0 g | 0 g |
| LENGHT 47 mm | DEPTH 2,5 mm |
| DIAMETER – | WIDTH 1,1 mm |
LE RICETTE
_____________________________________________________________________________________________________________________________________________
