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Rigatoni - Casa Di Cecco
Casa Di Cecco - Spécialités italiennes

Rigatoni - Casa Di Cecco

Artisanal pasta made from durum wheat semolina and water. Drawn in a circular bronze mold, slow drying (36 to 48 hours) at very low temperature (between 40 ° and 45 °). These small, straight cut, ridged tubes of dough are more commonly known as Rigatoni. Like other formats of striated pasta, they absorb sauces better. To be enjoyed with any type of sauce.

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