Since 1950. Cook 12 min. Made with bronze plates. Authentic organic pasta. USDA organic. Our Pasta: Our authentic Italian, organic pasta begins in durum wheat fields of Puglia, Italy, where climate & soil produce premium organic grain. Expertly milled semolina flour is slowly kneaded with cool, spring water, than extruded using bronze plates. This is what gives our pasta its unique texture: a coarse surface that will hug your favorite sauce & enhance the flavor of your dishes. With a traditional method of slow drying at low temperatures, DeLallo pasta retains its fresh-bread taste and cooks al dente every time. Named for its ridges, rigatoni is associated with Southern Italy where its tube-shaped body is perfect for chunky & meaty sauces. Visit delallo.com for these recipes and more. Certified organic by ICEA. Made in Italy. Produced & packed in Italy.

Italian Organic Durum Wheat Semolina

Cooking Preparation: Pasta by the pound. 1. Bring 5 quarts of water to a rolling boil. 2. Before pasta, add approx. 1/4-cup salt, never oil. 3. Add pasta to water and stir. 4. To bring water back up to a boil, cover with lid. 5. Once boiling, remove lid, stirring occasionally to prevent sticking. Cook for approx. 12 minutes. 6. Drain (never rinse) and immediately toss with desired sauce in a saucepan. 7. Cook together for about 2 minutes on high heat to marry flavors, and serve. Tips for: Perfect pasta. Cooking pasta is not an exact science. Continually check your pasta for al dente texture. Remove pasta from water just before it is done, as it will continue to cook once drained. Save 1-2 cups of pasta water to enhance your sauces. For oil-based sauces, adding pasta water smoothes & loosens sauce to help coat pasta. For red sauces, adding pasta water helps to extend thicker sauces.