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Pastai Sanniti - Rigatoni

Pastai Sanniti - Rigatoni

$18.00 USD
$18.00 USD
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A premium bronze-die rigatoni made from carefully selected durum wheat and crafted through a slow, low-temperature drying process. Developed under the supervision of Michelin-starred chef Giuseppe Iannotti, it delivers exceptional texture, digestibility and cooking performance — from home kitchens to professional restaurants.

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Description Image GEOGRAPHIC AND CULTURAL ORIGIN

Pastai Sanniti represents the deep connection between pasta, territory and culinary research. Based in San Giorgio del Sannio, in the province of Benevento, the brand carries forward the tradition of Sannio — an area historically linked to craftsmanship, agriculture and authentic Italian food culture.

Every stage of production is supervised by Chef Giuseppe Iannotti, founder of the two-Michelin-starred restaurant Kresios, bringing the same attention to detail, research and precision developed in fine dining into the world of pasta.

The brand’s symbol, the Mazzamauriello, recalls an ancient Sannio tradition: a friendly spirit believed to protect pasta makers and ensure harmony throughout the production process.

TECHNIQUE AND ARTISANAL CRAFTSMANSHIP

Pastai Sanniti Rigatoni is created through a meticulous process designed to preserve the natural qualities of durum wheat and achieve outstanding cooking performance.

The pasta is made with a carefully selected blend of premium durum wheat varieties, combining Italian grains from Puglia with international selections such as Amber Durum wheat from Arizona and Australia. These grains are chosen for their high protein content and balanced gluten characteristics, ensuring excellent structure and consistency during cooking.

The dough is made with coarse 500-micron semolina, vacuum extruded to preserve the gluten structure and bronze-die drawn to create a rough surface that enhances sauce absorption. The slow drying process takes place at low temperatures, with the final phase below 44°C, preserving the wheat’s natural qualities while ensuring optimal texture, digestibility and cooking resistance.

ORGANOLEPTIC AND NUTRITIONAL CHARACTERISTICS

Pastai Sanniti Rigatoni offers a firm texture, rich wheat flavor and exceptional cooking performance.

Thanks to the carefully selected grains, large semolina particles and controlled drying process, the pasta achieves an ideal balance between elasticity and firmness. Its lower final moisture content (11.6–11.8%, compared to the average industry level of approximately 12.4%) allows for greater expansion during cooking, providing an exceptional yield.

A 70g portion of Pastai Sanniti can deliver a similar plate yield to approximately 100g of standard pasta, helping reduce waste while maintaining a generous serving experience.

The pasta releases very little starch into the cooking water, keeping it clean and clear — a valuable advantage for professional kitchens where precision and consistency are essential.

CULINARY USE

Pastai Sanniti Rigatoni is designed to enhance both traditional Italian recipes and contemporary cuisine.

Its ridged surface and firm structure make it ideal for rich sauces, ragù, baked pasta dishes and recipes where the pasta needs to maintain its texture and fully absorb flavors. Thanks to its excellent cooking resistance, it performs perfectly in professional kitchens and advanced preparation techniques.

A versatile pasta that maintains its structure, delivers a perfect al dente texture and enhances the character of every ingredient.
Producers Image PRODUCERS

Pastai Sanniti is a historic pasta brand based in San Giorgio del Sannio, where production, logistics and quality control are managed directly.

Every step — from raw material selection to final packaging — is carefully supervised to guarantee consistency and excellence. The production philosophy combines artisanal attention, technological precision and the culinary vision of Chef Giuseppe Iannotti, who applies his experience from fine dining to the selection of cereals, processing techniques and final texture.

Pastai Sanniti is not an industrial pasta: it is a product created through research, patience and respect for ingredients.

TERRITORY

San Giorgio del Sannio is located in the province of Benevento, in the historic Sannio area of Campania — a land shaped by agriculture, traditions and a strong connection with food culture.

The region’s identity is reflected in Pastai Sanniti’s philosophy: preserving local heritage while embracing innovation. The Mazzamauriello, the brand’s symbolic figure, represents the relationship between ancient craftsmanship, respect for production and the belief that quality comes from attention to every detail.

The result is a pasta that combines the authenticity of Italian tradition with a modern approach focused on performance, quality and culinary excellence.
Sustainability Image Pastai Sanniti’s production philosophy is based on respect for ingredients, precision and responsible resource management.

The carefully controlled drying process, with low temperatures below 44°C, preserves the natural characteristics of the wheat while optimizing the final quality of the product. The reduced moisture content contributes to a higher cooking yield, helping minimize food waste through more efficient portioning.

Packaging solutions are designed without plastic and use food-contact certified materials and dedicated inks, assembled in controlled environments according to HACCP standards.

By combining traditional craftsmanship, advanced production control and careful ingredient selection, Pastai Sanniti supports a more conscious approach to pasta production — where quality, efficiency and respect for resources come together.

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