Rigatoni Russello Pasta made from ancient Sicilian grains

Rigatoni di Russello – Organic artisanal pasta made from ancient Sicilian grains

Russello is one of the ancient grains that has been grown in Sicily for centuries. Here, thanks to the warm sun, the Mediterranean climate and the characteristics of the soil, Russello durum wheat still finds the ideal conditions for its cultivation. Its ears are tall and robust, so much so that they can reach 180 cm in height. It has a characteristic intense reddish color.

Manufacturing Process

Rigatoni Russello pasta is an organic pasta produced by hand. Its excellent quality is due to the careful manufacturing process. In fact, it is a stone-ground pasta, bronze-drawn and slowly dried for 48 hours at very low temperatures. Thanks to the slow drying, the nutritional and organoleptic characteristics of this pasta are not altered, making it a product of the highest quality.

Taste and Texture

Rigatoni Russello have a fragrant and aromatic taste, with hints of dried fruit and a light sweet aftertaste, typical of Sicilian durum wheat. Thanks to the bronze drawing, this pasta has a rough and porous texture, ideal for collecting and retaining sauces.

Properties

Rigatoni pasta made from ancient Russello wheat is highly digestible and nutritionally rich. It contains fiber, proteins and antioxidants. Compared to industrial pasta, it contains less gluten and helps maintain adequate cholesterol levels.

Ingredients: Wholemeal flour of ancient Sicilian durum wheat Russello, water

Allergens: Cereals containing gluten

Growth and production area: Sicily, Enna

Storage: in a cool, dry place, away from sunlight

Nutritional Values ​​(average values ​​per 100g)

Energy (Kj/Kcal) 1505/355

Fat (g) 0.5

of which Saturated Fatty Acids (g) 0

Carbohydrates (g) 74

of which Sugars (g) 1.9

Fiber (g) 3.6

Protein (g) 12

Salt (g) 0.03