Cacio e Pepe – Rigatoni Pasta

This tube shaped pasta is seen on almost every Roman restaurant menu as Rigatoni alla Gricia. Basically just pasta, guanciale, pecorino and black pepper! This Rigatoni Pasta from Cacio e Pepe is freshly extruded at the pastificio with durum wheat and some whole wheat too! Great in baked dishes and with chunky sauces that find its way into its centres!

315.00 / 250g

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Key Facts
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.


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.