Durum wheat pasta CORNETTI RIGATI, 400g.
Durum wheat flour is not without reason called pasta flour. It is the pasta made from them that is a source of protein, they stand out with excellent taste properties and the highest quality.”
A source of protein and fiber
Doesnot boil into rags and does not stick together*
100% Durum
* following the preparation instructions
Bronze forms are used – for a perfect friendship of pasta and sauce
Traditional pasta production is unimaginable without bronze shapes. It is to them that all compliments should be addressed. These shapes scratch the surface of the pasta and give it roughness, so the pasta perfectly absorbs the sauce.
CORNETTI RIGATI
with crispy bread crumb crust
400 g
800 g
500 ml
A handful
6
–
2 handfuls
1 tbsp.
7 slices
2 handfuls
–
–
CORNETTI RIGATI
SAUCE
Of fresh tomatoes
Of cream
Of sun-dried tomatoes
Anchovies
Clove of garlic
Of fresh basil
Red wine vinegar
Of white bread
400 g
800 g
500 ml
A handful
6
–
2 handfuls
1 tbsp
7 slices
2 handfuls
–
–
CORNETTI RIGATI
SAUCE
Of fresh tomatoes
Of cream
Of sun-dried tomatoes
Anchovies
Clove of garlic
Of fresh basil
Red wine vinegar
Of white bread
Of grated Parmesan cheese
Salt
Black pepper
- Preheat the oven to 200 °C.
- Cook the pasta as indicated on the package.
- Grind the bread to crumbs by hand or with a blender.
- Put all the sauce ingredients in a blender and blend until smooth.
- Mix the pasta and the sauce. Put in a baking tin. Sprinkle with bread crumbs and Parmesan cheese.
- Bake in the oven until browned.