Durum wheat pasta CORNETTI RIGATI, 400 g
Small and curved pasta tubes. Due to the rough surface, it perfectly absorbs the sauce and is perfect for dishes with cheese, like mac and cheese.
Durum wheat flour is not without reason called pasta flour. Pasta made from this flour is a source of protein; it stands out with excellent taste properties and the highest quality.
A source of protein and fiber
Does not boil to rags, does not stick together*
Made in Lithuania
* following the preparation instructions
Bronze dies are used for a perfect friendship of pasta and sauce.
Traditional pasta production is unimaginable without bronze shapes. It is to them that all compliments should be addressed. These shapes scratch the surface of the pasta and give it roughness so that it perfectly absorbs the sauce.
CORNETTI RIGATI
with crispy bread crumb crust
400 g
800 g
500 ml
A handful
6
1 clove
2 handfuls
2 handfuls
1 tbsp.
–
–
7 slices
CORNETTI RIGATI
fresh tomatoes
cream
sun-dried tomatoes
anchovies
garlic
fresh basil
grated parmesan cheese
red wine vinegar
Salt
Pepper
white bread
400 g
800 g
500 ml
A handful
A clove
6
2 handfuls
2 handfuls
1 tbsp.
–
–
7 slices
CORNETTI RIGATI
fresh tomatoes
cream
sun-dried tomatoes
garlic
anchovies
fresh basil
grated parmesan cheese
red wine vinegar
Salt
Pepper
white bread
- Preheat the oven to 200 °C
- Cook the pasta as indicated on the package.
- Grind the bread to crumbs by hand or with a grinder.
- Mix all the sauce ingredients in a blender until smooth.
- Season with salt and pepper to taste.
- Mix the pasta and sauce, put it in a baking tin, sprinkle with bread crumbs and parmesan.
- Bake in the oven until ready.