GENTILE Durum Wheat Semolina pasta 500g "Rigatoni - 13 minutes"

Broad ridged tubes, cut straight rather than on the angle. Two ingredients and no more: durum wheat semolina and water.

The ridges hold what penne lose. Meat sauces, cheese sauces, and anything going into the oven.

Cook for 13 minutes in plenty of well-salted boiling water and drain it a shade early — bronze-drawn pasta keeps cooking in a hot sauce. Save a ladle of the cooking water to loosen the sauce at the end.

Durum wheat semolina, water. May contain traces of soy and mustard.

Nutritional Facts (per 100g): Energy: 1460 kJ / 336 kcal, Fat: 1.5g of which Saturates: 0.5g, Carbohydrates: 69g of which Sugars: 4g, Fiber: 4g, Protein: 14g, Salt: <0.01g.

Pastificio Gentile has made pasta at Gragnano, in the hills behind the bay of Naples, since 1876. This is Pasta di Gragnano PGI, a protected name that only pasta made in the town may carry. The dough is pushed through bronze dies, which leave the surface rough enough for sauce to cling to instead of sliding off, and then dried the slow way — the Cirillo method, three or four days in cells where heaters stand in for the sun and fans for the wind. Industrial lines do it in a day or less.

Five hundred grams. Store in a cool, dry place, out of direct sunlight.