Rigatoni is the favourite pasta shape in the south of Italy. Rigatoni goes well with any sauce that is sufficiently liquid to get inside the pasta. However, rigatoni pairs best with slow-cooked sauces made from meat, sausages and mushrooms.
The KAMUT® khorasan wheat is the ancestor of modern durum wheat. When cooked, it releases the delicate fragrance of white flowers and pinenuts. More importantly, much recent research confirmed that when compared to modern wheat, Kamut Khorasan has a significantly higher antioxidant content (polyphenols and selenium) and higher minerals (magnesium, phosphorus, potassium and zinc).
Pasta Carbonara recipe: original vs. gourmet by Michelin-star chef Cristiano Tomei
No wonder Carbonara is one of the most popular pasta dishes in Norway. Of course, there are millions of Carbonara versions, but this one from the passionate Italian chef Cristiano Tomei excited us!
The origins of an extraordinary pasta
Monograno Felicetti is the pinnacle of Felicetti's pasta-making craft, perfecting pasta since 1908 beneath the peaks of the Latemar, in the heart of Dolomites. Felicetti marries artisanal techniques (bronze die-cut) with state-of-the-art clean technology. Their concept is a perfect balance of water, air, and semolina with a single goal: to pursue quality, which means Felicetti produces delicious, healthy organic pasta.