Ingredients

• durum wheat*

DE-ÖKO-013 / Origin: Italian Agriculture

Information on production

10.000 kg of freshly ground durum wheat or durum wholemeal wheat are mixed together with 3.000 l of water. According to size and shape the mixture is then pressed through the designated die plates. The ideal material for the die plates is bronze. Bronze roughens up the noodle surface and therefore makes sure that the noodles can soak up the sauce after cooking. Byodo Pasta is dried at temperatures between 40 - 55 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

Here our recipe recommendation

Rigatoni ciucca (drunk rigatoni)

Ingredients:

• 500 g Byodo Pasta Superiore Rigatoni, semolina
• 4 tbsp Byodo Olive Oil, extra virgin, fruttato, Italy
• 1 tbsp butter
• 1 onion
• 150 g pancetta (belly of pork)
• 100 g cooked ham
• 1/4 l meat broth
• 3/4 l dry white wine
• white pepper, fresh ground
• nutmeg, freshly grated
• Byodo Atlantic Sea Salt, fine-grained
• Parmesan

Preparation:
Finely peel and chop onions and braise in butter and olive oil in a big pot. Meanwhile finely dice belly of pork and ham and add to onions. Braise for a few minutes - don`t brown ham!

Heat meat broth, add white wine and keep warm at low temperature. Add raw Rigatoni to ham and pork and pour in broth while constantly stirring (use a wooden spoon and watch out that the Rigatoni don`t stick to the pot). Leave to simmer at low heat - just as risotto. The noodles are done when half of the fluid is boiled down.

Before serving season to taste with nutmeg, salt and pepper and stir in grated Parmesan.

Preparation time:
approx. 45 minutes, 4 portions

Allergens

• fructose (naturally included)
• grain and grain products containing gluten
• wheat