Pasta Mancini Rigatoni 500 Gram

When the amazing Chef Antimo of the James Beard Award nominated Bardea Food and Drink (Delaware) tells me that Pasta Mancini is the best pasta in the world, I listen. It's the only dried pasta he will serve. The durum wheat is grown, milled and shaped into pasta all on the same family estate. You can't get any "fresher" dried pasta than that. I bought a 500g bag of rigatoni a few weeks ago for $13.95(!) but it has since dropped to $10.95 which is a bit more reasonable. I'd encourage anyone to treat themselves to a bag at least once. But it'll be difficult to ever buy a supermarket brand again. It's that good.

Not only is this the best Rigatoni I've ever tasted, but it arrived with such a kind and thoughtful note.

I have been using Mancini pastas for several years. It is of the highest quality, you can clearly taste the difference. It is worth every penny. I first tasted it at a NYC restaurant and asked the server whose pasta it was and they were kind enough to lead me to Mancini and I have been hooked ever since.

Love this pasta. Tastes great and comes al dente!

このリガトーニが一番太かったので 食べごたえが在り嬉しいです。

いつものより間違えて大きめを頼んでしまったけれど、美味しくて、ラザニア風にしてもとても喜んで食べてくれました、

美味しいです。

やっぱりおいしいマンチーニ。もちもちしっかり歯ごたえと小麦の香り。リガトーニは今まで使う機会がなかったのですが、使いだすとやはりこれでないとと思える種類のソースがでてきました。 今回はラグーパスタで使用しましたが、ソースとパスタの両方がしっかり味わえて、最高です。やっぱりパスタがおいしいと間違いなく数段味がよくなる気がします。 パスタのソースとパスタはまるでおすしのネタとシャリみたいな関係だと感じます。

個人的にブロンズが好きなのでパスタはマンチーニにしています。触ると分かるザラザラが水分をよく含むので結構量が増えます。軽くローカーボを指摘されていますが80gで十分な量になるのも気に入っています。 ペペロンチーノのようなオイル系でも美味しく食べています。