Riso di Semola was born in intuition by combining the Gentile Pastaficio di Gragnano tradition with the classic Italian risotto. Thus, a unique surprising pasta form was created that was designed to make risotto. Primary "rice" of South Italy.
The selected semolina wheat used in this pasta is strictly of Italian origin and of the best quality, including the Senatore Cappelli variety which is renowned for cooking to al-dente. It also gives the pasta a golden color. Bronze cut pasta molds create a rough and porous texture much like homemade pasta. The low temperature drying method known as cirillo preserves the distinct texture and aroma.
Ingredients: durum wheat semolina, water
Cooking time (al dente): 11 minutes