Rigatoni Masciarelli
Our pasta is made with true craftsmanship. Since we only have one press, only one format for each batch is made.
An important detail is the especially gentle drying for 48 hours at 40 ° C. Thus, the pasta can be deprived of its moisture without burning the dough. Sometimes it happens that the pasta looks rougher or whiter. Or it has not the exact length. The reason is that we cut the pasta by hand and devote a special attention.
One thing remains the same for all types: The pasta is made from only the finest ingredients and contains large amounts of proteins and gluten. The production is done by pressing through bronze nozzles.
Manufacturer: Pastificio Masciarelli
Rigatoni with broad beans, dried and fresh tomatoes
A recipe of our colleague Marco!
Ingredients for 5 people:
- Rigatoni "Masciarelli"
- Broad beans "Leonforte"
- Dried cherry tomatoes with basil "Casa Morana"
- 6 tomatoes and salt water "Masseria Dauna"
- Extra Virgin Olive Oil 110 e lode "Oleificio Gulino
- Pecorino Romano
- salt
- 1 clove of garlic
Ricetta - 29/01/2013 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )
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