Organic Tubetti Rigati Whole Wheat Italian Pasta>Daylesford Organic Best
£5.57
Greater than the sum of it’s parts – simply durum wheat flour, kneaded to a dough with Italian spring water and extr…
Greater than the sum of it’s parts – simply durum wheat flour, kneaded to a dough with Italian spring water and extruded through a traditional bronze die, giving the pasta its ridged texture which make your sauces cling.
We use this in our cafe’s signature macaroni cheese, with three cheeses, leeks and a little wholegrain mustard. It’s equally good with venison ragu in winter or in a fresh spring minestrone with bone broth, blitzed greens and wild garlic.
For perfectly cooked “al dente” pasta, our head chef recommends: Boil 1 litre of water for every 100g of dry pasta. Add the pasta once the water is boiling, along with a generous pinch of salt. Stir once or twice during cooking to stop it sticking and cook for 10 – 12 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate.
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