Daylesford Organic Organic Tubetti Rigati Whole Wheat Italian Pasta

We use this in our cafe’s signature macaroni cheese, with three cheeses, leeks and a little wholegrain mustard. It’s equally good with venison ragu in winter or in a fresh spring minestrone with bone broth, blitzed greens and wild garlic.

Weight 500g How To Cook

For perfectly cooked “al dente” pasta, our head chef recommends: Boil 1 litre of water for every 100g of dry pasta. Add the pasta once the water is boiling, along with a generous pinch of salt. Stir once or twice during cooking to stop it sticking and cook for 10 – 12 minutes. When the pasta is cooked through but still retains a little bite, drain and stir through a little olive oil to keep the pieces separate.

Storage Advice Store in cool, dry place away from light and direct heat.