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CARMIANO Tubettoni Rigati IGP 500 g
Typical of southern Italy, their traditional use sees the tubettoni rigati engaged in classic preparations, such as with potatoes and provola or peas and bacon. Also ideal for pasta flans, thanks to their tubular shape that lets the filling in, and the grooved surface to accommodate the sauce.
Pasta di Gragnano is made using durum wheat of the highest quality, which has a high protein content. To be certified ‘Pasta di Gragnano‘, it has to contain at least 13% protein, whereas regular pasta normally has 11.5%. The dough must be extruded through rough bronze forms and, once it has taken shape, dried with a slow process (up to 60 hours).