Casa Rinaldi

Casa Rinaldi Pasta Farfalle nr.505 made of durum wheat drawn in bronze

Casa Rinaldi pasta represents the ultimate Italian tradition and experience. Each shape is produced using the ancient method of bronze die extrusion: this is a process in which the dough, made from durum wheat flour and water, is extruded through bronze dies, giving the pasta roughness and consistency. Subsequently, a series of blades cut the product according to the desired length. Then follows the drying phase, which is carried out slowly and at low temperatures. Casa Rinaldi Farfalle no. 505 have an appearance reminiscent of artisanal pasta, thanks to their rough surface and full-bodied consistency. The aroma is delicate, as is the taste. Thanks to their distinctive shape, they are perfect for those who love the al dente consistency of pasta. For optimal preparation, boil the farfalle in boiling, salted water according to the time indicated on the packaging and season with one of the sauces from our selection. Farfalle are also perfect for preparing cold pasta with cherry tomatoes, mozzarella, and basil. Our bronze-die pasta is rough, opaque in color, with a delicate aroma and taste. It remains slightly "al dente", and its consistent texture allows it to easily retain the sauce used for seasoning.