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Category Pasta

Penne Zite Rigate n.27 Bronze- Drawn pasta – 500g

 5/5
The bronze-drawn pasta has an opaque color, a quantity of protein of 12-13% per grams of product and retains
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$5.99

Region: Puglia
Product Code: RIS343/1
EAN Code: EAN 8011780000809
Weight: 500 grams

Available!

About this Product

The drawing process consists in passing the dough composed of durum wheat semolina flour and water, by compression (extrusion), into the chain or matrix (shape) to make it come out in the various formats chosen.

  • Ingredients
  • How to use
  • Recipe
  • Reviews (0)

Ingredients

  • Durum Wheat Semolina
  • Water
“
  • Durum Wheat Semolina
  • Water

How to use

Penne Zite Rigate Bronze-drawn pasta is best suited for oven dishes as well as dry pasta dishes as pasta salads.

“

Penne Zite Rigate Bronze-drawn pasta is best suited for oven dishes as well as dry pasta dishes as pasta salads.

Recipe

Penne Zite Rigate with Peas and Herbs

Ingredients

  • 1 pound bronze-drawn penne zite rigate
  • 2 tablespoons olive oil
  • 4 ounces finely diced pancetta
  • 2 garlic
  • 1 cup peas
  • 1/2 freshly grated Parmigiano-Reggiano
  • freshly ground pepper
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped mint
  • kosher salt
“
  • 1 pound bronze-drawn penne zite rigate
  • 2 tablespoons olive oil
  • 4 ounces finely diced pancetta
  • 2 garlic
  • 1 cup peas
  • 1/2 freshly grated Parmigiano-Reggiano
  • freshly ground pepper
  • 2 tablespoons snipped chives
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped mint
  • kosher salt

Guidelines

  • Heat olive oil in a large, deep skillet.
  • Add the pancetta and cook it, stirring, until just beginning to brown for about 5 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Add the peas and toss to coat.
  • Add the pasta along with the reserved pasta water and the cheese.
  • Season with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes.
  • Stir in the chives, parsley, basil and mint.
  • Serve immediately.
“
  • Heat olive oil in a large, deep skillet.
  • Add the pancetta and cook it, stirring, until just beginning to brown for about 5 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Add the peas and toss to coat.
  • Add the pasta along with the reserved pasta water and the cheese.
  • Season with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes.
  • Stir in the chives, parsley, basil and mint.
  • Serve immediately.

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