Mezzi Rigatoni- Emmer Wheat (Bronze die extruded)
Made with 50% Semolina and 50% Local Khapli. A shorter cut of the Rigatoni, more common in Southern Italy. As hearty as the rigatoni but smaller in volume, great with chunky sauces that find its way into the centres. Bronze-cut for that beautiful porous texture to grab all the sauce, made with semolina, whole wheat flour & water, made in-house within hours of you consuming them! Cook in boiling salted water for 5-6 minutes or until al dente. Cook 90% in water and finish balance 10% in sauce!
PAIR WITH: Our salsa di noci this week, with some sausage or greens (for the vegetarians) added in! Also a great combination with a homemade carbonara or our sugo.