Rigatoni- Bronze Die italian pasta View larger

Bronze Drawn Tortiglioni

Pasta Rey

In stock


1,15 €


To make these bronze drawn rigatoni the durum wheat flour is mixed with water, then the dough is drawn and finally dried. Thanks to the particular structure of bronze dies the pasta does not come out smooth, but wrinkled. The rough surface helps the pasta to better retain the sauce. Cooking time 8 minutes.


Durum wheat flour, water.

Some ideal condiments are our duck or wild boar sauces, but it is great also with light sauces such as a simple tomato sauce.
Place of manufacturing
San Damiano d'Asti (AT)
Keep in a cool and dry place, away from sunlight
For production needs of the supplier, occasionally the origin of the wheat used could be EU and non-EU origin.

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