Made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. Italian wheat is a softer wheat, naturally has less gluten. Easier for Digestion.
Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Spaghetti Chitarra are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
made with 100% Italian Durum Wheat Semolina mixed with water from Gragnano. Italian wheat is a softer wheat, naturally has less gluten and is easier for digestion.
Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Rigatoni are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Rigatoni are wide, thick tubes with wide ridges. It is one of the most popular shapes in Rome.
Rigatoni are traditionally served with Amatriciana Tomato Sauce, cacio e pepe sauce or arrabbiata sauce.
150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
