There are hundreds of pasta shapes, each with their own purpose. Short pasta, long pasta, pasta that can be stuffed, pasta for soups - the uses for pasta are endless! There are some shapes and sizes that are better suited for holding sauces in their ridges, while others are better for baked dishes.
Rigatoni comes from the word “rigato” which means ridged and mezzi means half. This pasta is short and wide and has ridges on the outside. Rigatoni pasta works well with chunky sauces, meats and large vegetables. They also work well in baked pasta dishes as they can hold on to cheese well.
Emmer (also known as Farro) is an ancient grain, an ancestor of durum wheat and was one of the first cereals cultivated in the Fertile Crescent of the Middle East. It has a deliciously nutty flavour.
This wonderful emmer mezzi rigatoni has been carefully made to keep as many of the nutritional qualities of the emmer grain as possible. Importantly, it is made with stoneground emmer - stoneground milling retains the vitamins and minerals found in the grain (as opposed to industrially ground flour which strips the flour of most of the important minerals, fats, fibre and vitamins). The pasta is then carefully dried at a low temperature in order to keep as many vitamins in as possible and to keep the structure of the pasta relaxed.
The tasting notes of this emmer pasta include hazelnut, toasted walnut and dark chocolate.
Cooking with Emmer Mezzi Rigatoni
Bring a pan of water to the boil and cook for 9 minutes until al dente.
British Organic Wholegrain Emmer Mezzi Rigatoni (Stoneground & Slow Dried)
Ingredients: Organic Emmer
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.