Risi (rice) belong to the minute pasta family to be cooked in broth.
Risi were undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. The pasta resembles a small grain and is whimsical and appealing.
This pasta is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.
This pasta can also be used in thick creamy or velvety soups.
Available in 500g pack.s
In Lazio, the name Tonnarelli is used for the local version of Maccheroni alla Chitarra from the Abruzzo region.
Traditionally, this pasta was made using a "guitar": a tool made from strings stretched across a frame used to cut the sheet of pasta into different lengths of spaghetti with a square cross section.
The most popular recipe for this type of pasta is cacio cheese and pepper or "la gricia" which are classic dishes from the area around Rome.
Available in 250g packs