Rigatoni are excellent for baked dishes, pasta salads, and chunky sauces like Pasta alla Norma. Massimo Mancini is the only pasta producer in Italy who processes his own durum wheat and experiments with traditional regional varieties and ancient grains. Today, they use the Levante variety, a durum wheat with a particularly high gluten content that binds the dough, and San Carlo, which ensures the pasta's elasticity. To guarantee consistent quality, only the flour from a single harvest year is processed for the pasta – making them true vintage noodles.
Ingredients
Durum Wheat Semolina, Water
