Afeltra Rigatoni Pasta di Gragnano

These Rigatoni are made with the best Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb sauces. They are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong, allowing for a better al dente texture.