Vibrant, earthy, and unmistakably striking, our Beetroot Rigatoni brings a burst of colour and flavour to your plate. Naturally coloured and flavoured with fresh beetroot juice, it delivers gentle sweetness and earthy depth — pasta with a bold taste and beautiful character.
Crafted with ‘00’ flour, semolina, and free-range eggs, its ridged surface is perfect for holding onto your favourite sauces like an Eggplant Ragu or a Burro Bruciato. A feast for the eyes and the palate, this pasta brings wow-factor to the table.
One portion is approx 200g (one serve/per person).
Vibrant, earthy, and unmistakably striking, our Beetroot Rigatoni brings a burst of colour and flavour to your plate....
Preparation
Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil.
Strain the pasta through a colander and toss gently through the sauce.
Arrange the pasta on a plate or in a bowl, spooning excess sauce over the top.
Sprinkle with pangrattato, torn oregano leaves and grated or shaved cheese.
As this is naturally coloured, it is perfectly normal for the colour to fade slightly when cooked. As our pasta is a handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. Pasta weight may also differ by 5g more or less. Our kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.
Best enjoyed with
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