LARGE ELBOW RIGATI
LONG CUT NOODLE
The name derives from Italian maccheroni. Tubular, narrow curved pasta – one of the most common short shapes, good for most sauces as well as baked dishes. In Italy Maccherone (macaroni) refers to ALL dried pasta, in the US the term is often misused to refer to the Elbow shape. This is a larger diameter version with ridges.
Great for hot and cold entrees, and side dishes
4-6 qts of water per 1 lb. pasta. Bring to rolling boil and add pasta. Sitr vigorously 15 seconds. Cook to recommended cook time. Drain pasta into prepared ice bath. Rinse with cold water and shake dry. Add vegetable oil to coat. Pasta can be stored up to 24 hours under refrigerated conditions.
SEMOLINA (WHEAT), NIACIN, IRON (FERROUS SULFATE) THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID.