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This pasta is produced from durum wheat cultivated directly by the company. Semolina and water are the only ingredients. They use circular bronze die plates and they dry pasta at temperatures lower than 55°C, taking about 23-25 hours for short pasta and about 44-46 hours for long pasta.

Rigatoni have a length of 45 mm and a diameter of 19,2 mm. Their cooking time is between 9 and 11 minutes.