Casa Rinaldi Pasta Penne Rigate made of durum wheat drawn in bronze

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Casa Rinaldi pasta represents the ultimate Italian tradition and experience. Each shape is produced using the old method of bronze die extrusion: it 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. The drying phase then follows, which is carried out slowly and at low temperatures. Casa Rinaldi Penne Rigate no. 244 come from the tradition of artisanal pasta. They have a rough surface, a delicate aroma, and a classic semolina taste. These pastas are very versatile and absorb sauces excellently. It is recommended to boil Penne Rigate in boiling and salted water, according to the instructions on the packaging. You can combine them with one of the sauces from our selection (Arrabbiata sauce is a perfect choice). Our bronze-drawn 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.