Mancini Rigatoni Pasta

Our pasta is produced from durum wheat cultivated directly by the company.
Semolina and water are the only ingredients.
We use circular bronze die plates and we dry Rigatoni at temperatures between min. 36°C and max 55°C, taking 22 hours.

They have a diameter of 19,2 mm and a length of 45 mm.
Their cooking time is between 9 and 11 minutes.