Mancini Rigatoni is produced and packed on the Mancini farm in Italy’s Marche region using durum wheat grown and milled in Italy. Made with only durum wheat semolina and water, the pasta is extruded through circular bronze dies and slowly dried for 22 hours at 36–55°C. Each ridged tube measures approximately 45mm long and 19.2mm in diameter, making it ideal for ragù, thick tomato sauces, creamy sauces and baked pasta dishes. Cooking time is approximately 9–11 minutes. Contains wheat and may contain traces of mustard and soy.