Rigatoni – Cancemi – Pasta 500 g

Cook the pasta in the boiling water for few minutes and then season at will.

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Bronze drawn pasta and at low temperature slowly dried.

With the bronze drawn procedure you obtain a rougher pasta which can hold the seasoning better.
Thanks to the long drying (almost 8 hours) at a low temperature (almost 50 degrees) you either maintain the same organoleptic properties and you also obtain a product with an exceptional taste and smell.