Cacio e Pepe – Rigatoni Pasta
This tube-shaped pasta, known as Rigatoni, is a staple on almost every Roman restaurant menu, particularly as Rigatoni alla Gricia. It consists simply of pasta, guanciale, pecorino, and black pepper. The Rigatoni Pasta, handcrafted by the incredible Mumbai-based pastificio called ‘Cacio e Pepe,’ is freshly extruded using a blend of durum wheat and whole wheat. It excels in baked dishes and pairs perfectly with chunky sauces that find their way into its hollow centers.
The images displayed are for illustrative purposes only and may not precisely represent the product due to its artisanal nature.
₹345.00
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Key Facts
Key Facts
| Weight | 250 g |
|---|---|
| Vegetarian | |
| Country | |
| Shelf Life | |
| Storage and Serving | Please store in an airtight container for 2 days, post that it can be refrigerated. |
Pairing Suggestions
Toss this pasta with some of our Sundried Tomato Pesto & top with our lush, oozy Baby Burrata for a decadent meal. This Pasta also pairs beautifully with Stracciatella & some peppery, garlicky Belper Knolle grated on top.
Nutrition
Ingredients: Semolina, Wheat flour, whole Wheat flour & Water
Know More
Eleftheria is a state-of-the-art micro-creamery in Mumbai making European-inspired cheese classics like Burrata, Halloumi, Mozzarella, Chevre, Fromage blanc, etc.
