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Gluten free pasta 'Rigatoni' belongs to the straight ridged pasta cuts hailing from the Campania region.
It is an adaptable shape and is best with meat or tomato based sauces or alongside ragus such as meat and mushrooms, veal and pork, sausage or fowl. The ridges help sauces to stick to the pasta, making your meal even more delicious.
The Di Gragnano range is a world leading pasta range from Naples. To be called Pasta di Gragnano, the pasta must be produced in a legally defined area in and around the Bay of Naples and it must be made by mixing durum wheat with the calcium poor water of the Monti Lattari. The dough is forced through rough bronze forms (trafilata al bronzo) and dried at low temperatures in the mountain air, helping to create this delicious pasta range.
Corn Flour, Rice Flour, Water