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.
Spelt is a hulled wheat with a lovely nutty flavour.
This wonderful spelt rigatoni has been carefully made to keep as many of the nutritional qualities of the spelt grain as possible. Importantly, it is made with stoneground spelt - 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 spelt pasta include toasted almond, light brown walnut, toffee and caramel.
Cooking with Spelt Mezzi Rigatoni
Bring a pan of water to the boil and cook for 8 minutes until al dente.
British Organic White Spelt Mezzi Rigatoni (Stoneground & Slow Dried)
Ingredients: Organic White Spelt
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.