Organic Perciasacchi Rigatoni

A 100% organic Perciasacchi pasta, the result of an entirely Sicilian supply chain that follows the grain from cultivation to extrusion. Stone milling preserves the wheat germ intact, rich in vitamins and trace elements, while bronze drawing gives the surface that characteristic roughness which, combined with the shape, perfectly holds any sauce. Slow drying at low temperatures ensures a natural protein content of 12.6% and high digestibility: a pasta that does not feel heavy and does not cause bloating.

Semi-whole ancient durum wheat semolina Perciasacchi* stone ground, mineral water.
*from organic farming - Antichi Granai Agricultural Supply Chain, Sicily
Allergens: Contains gluten.

Average nutritional values per 100g: | Energy value: 302 kcal / 1265 kJ | Fat: 0.4 g | of which saturates: <0.1 g | Carbohydrates: 68 g | of which sugars: 4.0 g | Dietary fiber: 5.3 g | Protein: 12.6 g | Salt (Na x 2.5): <0.1 g

Cook the rigatoni in plenty of salted water according to the instructions on the label, drain them al dente, and toss them directly into the sauce with a ladle of cooking water to enhance their creaminess. As they are semi-whole grain pasta, they may require 1-2 minutes longer than white pasta. The roughness from the bronze-die extrusion makes them perfect for structured sauces: Sicilian-style meat ragù, vegetable ragù, pasta alla Norma, baked timballo, sausage and wild fennel, or cacio e pepe with Sicilian pecorino. To complete your pantry, pair them with Sicilian tomato purée or organic chickpeas and lentils for a complete first course.