Saragolla is a variety of wheat, an un-hybridized heirloom grain, which has been grown in Abruzzo for centuries. During the 19th century, Saragolla was so widely used throughout southern Italy that the term “saragolla” was commonly used to identify durum wheat in general.
Saragolla is considered precious for the extraordinary quality of its semolina: higher in protein and fiber, and distinctively tasty. Saragolla pasta stands out for its distinguishing light brown hue and nutty flavor.
Rustichella d’Abruzzo pasta is made with carefully selected 100% stone-ground Saragolla wheat semolato (semi-whole wheat flour) and pure spring water.
Serve Saragolla Rigatoncini with a simple tomato sauce, Gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation.
Cooking Time: 9-11 minutes.