Rigatoni, semolina

organic rigatoni semolina, light coloured, Byodo Naturkost

Have you ever eaten "drunk" noodles? Then you should try our delicious pasta recipe "Rigatoni Ciucca". Just like risotto the pasta is gradually boiled until it's soft.

Diagonal madness!

  • diagonal cut
  • the perfect mixture of different sorts of Italian durum wheat
  • "al dente" quality
  • high content of gluten
  • keep their shape after boiling

These short pipes are diagonally riffled and straight cut. This is an advantage in comparison to plain pasta. Because of their diagonal cut they are ideal for soaking up sauce.

Content: 500 g

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  • Ingredients & Info on production

    Ingredients

    • DURUM WHEAT*
    *organically grownDE-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 70 - 80 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

  • Recipes

    Rigatoni ciucca (drunk rigatoni)

    Take ...

    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.

  • Allergic-Info

    Allergens

    • fructose (naturally included)
    • grain and grain products containing gluten
    • wheat
    Wir pflegen die spezifischen Angaben zu den Byodo Produkten auf unserer Internetseite mit großer Sorgfalt. Dennoch können wir dabei vereinzelte Fehler nicht ausschließen, weshalb wir Sie bitten, die Produktangaben immer noch einmal mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen dabei Unstimmigkeiten auffallen, danken wir Ihnen für Ihren Hinweis an info@byodo.de.
  • Nutritional Values

    Nutritional values per 100 g

    Energy1489 kJ / 351 kcal
    Fat1,5 g
    Saturated fatty acids0,4 g
    Carbohydrate72 g
    Sugar4,3 g
    Protein11 g
    Salt0,01 g
    Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.
Ingredients & Info on production
Recipes
Allergic-Info
Nutritional Values

Ingredients

  • DURUM WHEAT*
*organically grownDE-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 70 - 80 °C. This slow but constant process of drying guarantees a beautiful noodle shape without any rips and cuts.

Take ...

Rigatoni ciucca (drunk rigatoni)

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.

Allergens

  • fructose (naturally included)
  • grain and grain products containing gluten
  • wheat
Wir pflegen die spezifischen Angaben zu den Byodo Produkten auf unserer Internetseite mit großer Sorgfalt. Dennoch können wir dabei vereinzelte Fehler nicht ausschließen, weshalb wir Sie bitten, die Produktangaben immer noch einmal mit dem Etikett des jeweiligen Produktes zu vergleichen. Sollten Ihnen dabei Unstimmigkeiten auffallen, danken wir Ihnen für Ihren Hinweis an info@byodo.de.

Nutritional values per 100 g

Energy1489 kJ / 351 kcal
Fat1,5 g
Saturated fatty acids0,4 g
Carbohydrate72 g
Sugar4,3 g
Protein11 g
Salt0,01 g
Although we take the utmost care to ensure that all the specific information concerning the Byodo products on our website is correct, it is not possible to rule out isolated errors completely. As such, we always ask you to check the online product specifications against the information provided on the label of the respective product. Should you notice any inconsistencies, please notify us by sending a quick message to info@byodo.de.

Did you know...?

  • Nutrionists found out lately that pasta does not only make you feel full up. It makes you feel happy as well. The substance responsible for good mood is called serotonin. The complex structure of carbohydrates in the noodle is essentail for its creation.
  • You need 1 l water for 100 g pasta, which is to be boiled in a sufficiently big pot. The water must be salted, a trifle of oil protcts especially flat and wide noodles from sticking.