Casa Rinaldi Pasta Mezze Bronze drawn durum wheat sleeves

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, composed of 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. This is followed by the drying phase, which is carried out slowly and at low temperatures. Mezze Maniche no. 264 from Casa Rinaldi have an appearance reminiscent of artisanal pasta, due to their rough surface and full-bodied consistency obtained by using only bronze dies. It is a type of pasta with a cylindrical and tubular shape, with a hollow center that allows the sauce to be preserved inside; also, the surface is characterized by ridges that help retain the sauce. In terms of aroma and taste, these pastas are very delicate, just like other shapes in this line. Mezze Maniche should be boiled in salted, boiling water according to the time indicated on the packaging. To appreciate their roughness, we recommend seasoning them with one of our tomato-based sauces or with carbonara sauce. Our bronze-die extruded 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.