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Gia Russa Rigatoni Pasta (453 g)

453 g
Details

Enriched macaroni product 38. Al dente cooking time: 12 minutes. In the tradition of ancient pasta producers, Gia Russa carefully selects only the finest durum wheat semolina for its pasta. As we have learned over many years, the quantity and quality of the proteins contained in durum wheat semolina are the primary factors that give our pasta its golden color, great flavor, and durability. Our attention to preserving the strength of these proteins in both the production of our pasta and our slow low-temperature drying process, ensures that Gia Russa pasta preserves the al dente texture and taste. JOHN ZIDIAN,

Ingredients

Semolina (Durum Wheat), Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid Contains: Eggs, Wheat

Directions

How to properly cook and pan toss pasta: 1. Start with 5 quarts of fresh water per 1lb. of pasta; add 1/2 tsp of salt. 2. When water comes to full boil, add pasta. 3. Cook for 12 min. (al dente); stir occasionally. Note: while pasta is cooking, heat sauce in a large skillet for about 5 min using low heat. 4. Drain pasta well then add pasta to the skillet; gently pan toss. This will allow sauce to adhere to pasta evenly. 5. Serve with freshly grated parmigiano reggiano cheese from Italy.

Nutrition Facts
  • Total Fat
    1g
    • Sodium
      0mg
      • Protein
        7g

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