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Tubetti rigati ruvidi

Tubetti rigati ruvidi

Tubetti rigati ruvidi No 46 

(Brozne drawn, dried slowly at low temperature)

Ingredients: durum wheat semolina pasta

Net weight: 500 g

Recommended cooking time: 7 minutes

Cooking instructions: Use 6 litres of water for 500 g of pasta. When the water boils, add the salt and pasta. Stir occasionally and drain immediately after the recommended cooking time.

Keep in a cool and dry place, away from the direct sunlight. Produced and packaged in Italy.

About the product: In Abruzzo, a land famous for its saffron above all, it produces the most renowned and sought-after pasta of Italy, produced following the traditional artisanal methods at  the heart of Maiella with carefully selected flour and spring water, formed with bronze dies to give the pasta its particular roughness so it holds the sauce better and dried slowly at low temperature to maintain the organoleptic characteristics of the durum wheat.

The picture on the front label has been designed for Colfiorito by the Italian artist Ferdinando Quintavalla. Click here to find out more.


Minestrone with speck (Tubetti rigati ruvidi used in the soup) - click here for the recipe

 soup with tubetti rigati new

Price per Unit (piece): £4.50

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