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Short Pasta Pack - Penne, Farfalle & Rigatoni 3 x 500g


Bronze die cut, dried at low temperatures and made in Gragnano the birthplace of dry pasta, our Pasta Gragnanese pasta not only taste better and retain all of their goodness when cooked, they also have plenty of surface area to absorb the flavour and...


£12.90
    Delivery
    Standard: £2.95 per order with
    (est. arrival: Thu 15 Jun to Sat 17 Jun)
    Delivery
    Gift options available during checkout

    Sold by Vorrei >

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    Vorrei is a family-run retailer, specialising in bringing the culture of great tasting, authentic and healthy Italian food to the UK.
    Product Description

    Bronze die cut, dried at low temperatures and made in Gragnano the birthplace of dry pasta, our Pasta Gragnanese pasta not only taste better and retain all of their goodness when cooked, they also have plenty of surface area to absorb the flavour and liquid of the sauce with which it they are served.

    This short pasta triple pack includes:

    1 x Penne Rigate Pasta Di Gragnano 500g
    Penne rigate are medium length tubes with their ends cut at an angle (like a quill or fountain pen) and with deep ridges (rigatura) are said to have originated in Campania and are a perfect shape for all sauces. We suggest cooking them with spicy tomato sauces or sauce.

    1 x Farfalle Pasta di Gragnano 500g
    One of the prettiest Italian pasta shapes, they resemble bow ties or butterflies and are often served with chunky sauces or in pasta salads.

    1 x Rigatoni Pasta di Gragnano 500g
    Rigatoni, so called because of the deep lines on the surface (rigatura) are said to have originated in Campania and are a perfect shape for all sauces. We suggest cooking them with tomato sauces or perhaps with a béchamel and meat sauce.

    Producer

    Made by: Pastai Gragnanesi

    Country of Origin

    Italy

    Sold by Vorrei


    ServicePriceEstimated ArrivalOrder Within
    Standard £2.95Thursday 15 June to Saturday 17 June1 hours, 23 minutes

    Water, Durum Wheat Semolina.

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