Rummo Rigatoni No. 50 Pasta - 16 oz
Overview
Every tube of Rummo Rigatoni No. 50 is built to carry sauce. The wide, ridged, bronze-cut surface of this Italian pasta is deliberately rough and porous, so it grabs onto whatever you toss it with and each forkful delivers the full flavor of the dish. Rummo's exclusive Lenta Lavorazione, a patient slow-drying process, gives the pasta its firm, consistent texture and dependable bite.
Originally from Rome, rigatoni's ample, ridged tubes are built for hearty plates. They are ideal with classic meat ragu, chunky vegetable sauces, and oven-baked dishes such as rigatoni al forno and eggplant casserole.
Made in Benevento, Italy, Rummo Rigatoni No. 50 is crafted by an independent family of pasta makers from durum wheat semolina, using methods refined since 1846. The result is a clean, wheaty flavor.
Highlights
- Bronze-cut tubes with a rough surface that grips and holds sauce
- Durum wheat semolina
- Crafted with Lenta Lavorazione, an exclusive slow-drying method
- Cooks to al dente in 14 minutes
- Imported from Benevento, Italy
- Independent Italian pasta masters since 1846
- Kosher and non-GMO
- Vegetarian
How to Use
Bring a large pot of salted water to a boil, add the rigatoni, and cook for 14 minutes, stirring occasionally, until al dente. Drain and toss right away with your favorite sauce.
Free Of
GMOs
Nutrition Facts
| Amount Per Serving | % Daily Value | |
|---|---|---|
| Calories | 210 | |
| Total Fat | 1g | 1% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 41g | 15% |
| Dietary Fiber | 2g | 7% |
| Protein | 8g | |
| Iron | 1.8 mg | 10% |
| Potassium | 150mg | 4% |
| Thiamin | 0.56mg | 45% |
| Riboflavin | 0.24mg | 20% |
| Niacin | 3.8mg | 25% |
| Folate | 220 mcg DFE (130 mcg folic acid) | 60% |
Not a significant source of saturated fat, trans fat, cholesterol, total sugars, added sugars, vitamin D, and calcium.
Other Ingredients
Semolina 99%, Niacin, Ferrous Lactate, Thiamine Mononitrate, Riboflavin, Folic Acid. Contains wheat (gluten). May contain soy.
