Tubetti Rigati Pastai Gragnanesi IGP

Tubetti Rigati Pastai Gragnanesi IGP

Carefully tested, handpicked and of course certified organic, Tubetti Rigati Pastai Gragnanesi is made from high-quality semolina that contains easily digestible carbohydrates, protein, vitamins, and minerals.Usually durum wheat semolina is used for this pasta production. Tubetti Rigati Pastai Gragnanesi is purely natural products. Artificial additives such as dyes or preservatives are prohibited.It has high carbohydrate content, an important energy source for the body and has valuable ingredients such as folic acid, vitamin C, vitamin A, vitamin B1, and B6.

 In addition to the high quality of durum wheat, the production speed is crucial for the quality: the dough has to be kneaded for a long time and then pressed slowly through nozzles or carefully rolled and cut, then dried without haste. Only when the pasta is completely dry, it is packable, but then very durable.Its cooking time is shorter than that of the pasta secca and it has no "bite" but is light and soft, which is why it sucks well sauces, especially on butter and cream basis.

Ingredients: durum wheat semolina, spring water from Gragnano.

 How to cook them:

The striped tubes are recommended for the preparation of vegetable soups, such as beans or lentils or for soups in broth.

 Recipes

Tubetti Rigati with Olive Paté

Ingredients: 500 g. of Tubetti Rigati, 300 g. of gorgonzola, 400 g. sausage, 2 teaspoons of olive paste, 2 bunches of fresh arugula, 1 clove garlic, heavy cream, to decorate pink pepper, olive oil, olive oil, basil, Parmesan cheese, brandy

Execution: fry the sausage in the garlic with the extra virgin olive oil, fading with a little brandy. Add the gorgonzola, the olive paté, and a little rocket; finally the cream with a little cooking water from pasta and cook over low heat for 4/5 minutes. Cook the Tubetti Rigati in plenty of salted water for about ten minutes, then pour the pasta into the pan add the basil and Parmesan. Sauté the pasta well until it is well blended, put some rocket on the plate, the Tubetti Rigati and, over it, a few grains of pink pepper.

Tubetti Rigati with A'Scalinatella

Ingredients: 500 g. of Tubetti Rigati, 750 g. of bottigline tomatoes, 2 porcini mushrooms, 2 cloves of garlic, a little onion, extra virgin olive oil, parsley, basil, rocket, provolone del monaco, salt, pepper.

  Execution: Brown the garlic in oil in a pan. Pour the sliced cherry tomatoes and cook. In another pan, dip a little onion in the oil with the garlic, add the very thin sliced porcini mushrooms, finish cooking and pour the tomatoes into the pan, adding basil, a little rocket, salt, and pepper (optional). In the meantime, cook the Tubetti Rigati in plenty of salted water for about ten minutes, drain and pour into the sauce, adding some grated parmesan provolone, parsley and finally whisk. Arrange the rocket and the pasta with the monaco provolone flakes in the dish.

 

 Pasta di Gragnano Tubetti Rigati I.G.P. (Protected Geographical Indication). Just outside Naples and the Amalfi coast, Gragnano is reputed as the birthplace of dried pasta. Pasta di Gragnano is chewier, nuttier and more roughly textured than most supermarket brands. In Italy, pasta is like a sacramental object whose serving is regulated by steadfast traditions.

Cooperativa Pastai Gragnanesi IGP

Suggestion: Pasta di Gragnano should be cooked al dente, which means only to the point at which it is still firm, then added to its sauce where it will cook a little more.

17.6 ounce (500 gram)

Ingredients: Durum wheat semolina, water

Packaging: Plastic Wrap

Region: Gragnano

Product of Italy