A big pasta to stuff
De Cecco makes you discover the Rigatoni pasta. This is a large diameter pasta with a kind of ribbed tube shape. This category of pasta is originaly from Napoli and the its region.
You can stuff the Rigatonis or eat it with sauces and long cooking meats. Liquid sauces best suit the Rigatonis.
Cooking time :
- Al dente : 12 minutes
- Normal : 14 minutes
Pasta of durum wheat semolina.
|Average nutrition facts:
||352 / 1473.75
||kcal / kJ
| Saturated fat
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