We produce our pasta exclusively with the durum wheat that we grow and harvest each year in the fields surrounding our pasta factory.
Only two ingredients go into making our pasta: semolina and water.
Our Rigatoni are shaped using circular bronze dies, then dried at temperatures between 36°C and 55°C for 22 hours.

Our Rigatoni measure 45 mm long and 19.2 mm in diameter.
Cooking time: 9 to 11 minutes.

500g