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Rigatoni from Afeltra are made with the best durum wheat semolina that is mixed with water from Gragnano. Afeltra uses only traditional bronze extruding machines which give the artisanal pasta a rough texture with many pores. These pores will absorb the pasta sauce much better when finishing the dish! Afeltra Rigatoni are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Rigatoni are wide, thick tubes with wide ridges. It is one of the most popular shapes in Rome.
Rigatoni are traditionally served with Amatriciana Tomato Sauce, Cacio e Pepe Sauce or Arrabbiata Sauce.
Durum Wheat Semolina, Water
Suggestions for a perfect dish: Use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.
Cooking time: 12-13 minutes.
Afeltra was founded in 1848 and is located in the heart of Gragnano. The best durum wheat semolina is delivered to the company and then analyzed to make sure they have the characteristics of excellence required. The dough is mixed slowly in a vacuum and using the purest water from the Lattari Mountains of Gragnano. The exclusive bronze die extrusion process is used, and the drying lasts from 24 to 52 hours, depending on the format, with temperatures that never exceed 118Ãƒâ€šÃ‚Â°F.
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