Rigatoni are a classic shape in Italian pasta-making tradition, and Rigatoncini are essentially the same shape in a smaller size. Tubular pasta shapes with ridges are the best for thick sauces such as Ragù (Bolognese), vegetables and cream, or Pesto. These are made by renowned pasta maker Minardo in Sicilia with ancient Sicilian whole wheat of the Timilia variety, using bronze shape-maker and a slow-drying process. The ancient wheat variety and the slow-drying process ensure a pasta which is easy to digest, low in gluten and high in minerals.
Cooking time: 8 minutes.
Ingredient: 100 % Sicilian Timilia whole wheat of certified organic origin.