6 PACKETS Gluten Free Italian Pasta White Corn with Spirulina Pipe Rigate (6 x 250g pack) Buy in bulk!

Product Code: MB-E-SPIR-ITA

£43.20
+

Description

BONTASANA ITALIAN GLUTEN-FREE AND VEGAN ITALIAN PASTA. WHAT'S NOT TO LIKE?

6 Packets White Corn with Spirulina Pipe Rigate (12 x 250g pack). Buy in bulk!

93% White Corn* + 7% Spirulina** *from organic Italian farming **from organic extra EU farming

This pipe-shaped pasta has been custom designed for Bontasana. Each ridge is hand-carved with a precise millimeter tool. Thanks to its texture and elegant curves, our Pipe rigate perfectly retains sauce inside and out.

Cooking Time
11 minutes · Sautéed pasta
12 minutes · Straight to the plate

Cooking and Tips

Two cooking times
The package indicates two times: stick to the first, shorter, if you choose to drain the pasta and finish cooking it in a pan, in the oven, or in any other way; instead, follow the second cooking time, longer, to season it and serve it directly after simply boiling it in the pot.

Each type doubles in weight and volume
For this reason, the average recommended raw portion is 60 grams.

The cooking water can be reserved and reused for other preparations
Broths, soups, sautéed vegetables... Add an extra touch to your dishes with aromatic hints of spirulina or turmeric with Sarawak pepper. This last one, unsalted, can also become an excellent golden milk.

Our pasta does not overcook and remains intact even the next day
If there is any leftover don’t throw it away! Put it to the test, its structure always remains al dente, even the day after you’ve cooked it. Try it warm or at room temperature for your summer recipes or a quick lunch break.

Bontasana pasta is suitable for all preparations
Do not limit your creativity. For example, cook it the same way you would prepare risotto, adding liquid a little at a time: besides preserving its nutritional properties, the natural presence of starch will make every sauce richer and creamier. Au Gratin, in the oven, it will retain its structure ensuring a result that is always a winner.

Our extruder dies are entirely made of bronze
“Entirely” means that not only the disc, but also the inserts, are made of bronze, which is essential for obtaining a quality product that respects tradition: slower processing and longer drying times allow to achieve uniform pasta sheets, with an ideal surface porosity sauces and seasonings to cling on. Also, the designs were created specifically by a master die-caster for Bontasana.

Recipes and suggestions:

White Corn and Spirulina Pipe Rigate with Sautéed Asparagus and Pine Nut Mint Pesto

One box of Bontasana White Corn and Spirulina Pipe Rigate
300 grams asparagus
30 grams fresh mint
1 garlic clove
40 grams pine nuts plus extra for garnish
20 grams nutritional yeast
Extra virgin olive oil to taste
Salt to taste

Bring a large pot of water to a boil and season the water with plenty of salt and cook the White Corn and Spirulina Pipe Rigate according to the package directions.

Clean the asparagus and remove the bottom fibrous portion. Cut the remaining stalks into small pieces.

Add a drizzle of olive oil to a sauté pan over medium heat, add the garlic clove and brown for about 2 minutes. Add the asparagus with a pinch of salt and sauté for a few minutes while constantly stirring. When the asparagus are golden, turn off the heat and set aside.

Add the pine nuts, mint, 3 tablespoons of extra virgin olive oil and the nutritional yeast as well as another garlic clove (if desired) to a mixer with a little water if necessary. Blend until you have the desired consistency.

Once the Pipe Rigate are cooked al dente, drain and toss with the pesto and the sautéed asparagus. Serve with a drizzle of extra virgin olive oil and sprinkle with additional pine nuts on each plate. Serve hot.

Recipe by Carlotta Perego, Cucina Botanica


White Corn and Spirulina Pipe Rigate with Pistachio Pesto, Basil, and Chopped Pistachios, Serves 4

One box of Bontasana White Corn and Spirulina Pipe Rigate
30 grams natural peeled pistachios
10 grams pine nuts
15–20 fresh basil leaves
4–5 tbs extra virgin olive oil
1 peeled garlic clove
2 tbs nutritional yeast in flakes
Salt to taste

Cook the White Corn and Spirulina Pipe Rigate in plenty of boiling water.

Meanwhile, prepare the pesto: blend the pistachios, fresh basil, pine nuts, salt, oil, garlic, and nutritional yeast. Add one or two tablespoons of very cold water to emulsify.

You can also use two tablespoons of completely cool cooking water. Drain the White Corn and Spirulina Pipe Rigate and place them on a bed of pistachio pesto. Garnish with the chopped pistachios and basil leaves and serve.

Recipe by Sarahjoyce Jona, Content Creator



Creamy Carrot Soup with Spirulina Pipe Rigate and Puffed Amaranth, Serves 4

One box of Bontasana White Corn and Spirulina Pipe Rigate
3 yams
300 grams carrots
2 leeks
200 millilitres coconut milk
1 liter Pipe Rigate pasta cooking water
2 grams turmeric
2 tablespoons puffed amaranth, lightly toasted in a dry pan
Extra virgin olive oil to taste
Dried, ground thyme or 2–3 sprigs fresh thyme
Salt and pepper to taste

First, cook the Spirulina Pipe Rigate. Bring a large pot of unsalted water to a boil and cook the pasta for 8 minutes once it reaches a boil. Once cooked, drain the Pipe rigate but reserve the cooking water and set aside. To prevent the pasta from sticking, coat with a little olive oil.

Wash and peel the carrots and yams, wash one leek and cut it into 1-cm pieces. Place a large sauté pan over medium heat. Add a little oil along with the vegetables with a pinch of salt and a crack of black pepper and brown them for about 10 minutes. Add a little of the Pipe rigate cooking water to prevent the mixture from sticking. After a few minutes, pour the remaining water into the pan and cook the vegetables for about 20 to 25 minutes.

Pour in the coconut cream, add the turmeric and combine well until you have thick, homogenous cream. Keep warm.

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