Mezze maniche is a tube-shaped pasta, usually with ridges (rigate). Essentially, it is rigatoni pasta, but half the length. This pasta type is named after the sleeves of monks, due to its shape.
The pasta is shaped using bronze molds and is dried for 22 hours between a minimum temperature of 36°C and a maximum of 55°C. Due to its rough and porous surface, it can absorb sauces and other ingredients well.
Ingredients: durum wheat semolina, water Cooking time: 9 - 11 minutes
We gebruiken cookies op deze website om uw interacties op de site te bekijken. Door deze te accepteren, gaat u akkoord met het gebruik van zulke cookies.
Manage cookies
