Rigatoni Etna pasta - 500g
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“Growing up in Sicily, I learned that good pasta starts with good wheat. It's something we Sicilians have always been proud of, and Pasta Etna is a wonderful example of why.
Made in Santa Venerina, a small town on the slopes of Mount Etna, this pasta is produced using 100% Sicilian durum wheat, carefully selected for its quality and naturally high protein content.
What I love about Pasta Etna is that it has everything you would expect from a top-quality Italian pasta, without needing a famous name. The quality speaks for itself, from the first bite to the last.”
- 100% Sicilian durum wheat: Grown in Sicily, with its origin guaranteed through an independently certified supply chain.
- Naturally high in protein: With at least 13g of protein per 100g, giving the pasta a wonderful consistency and helping it stay beautifully al dente.
- Bronze-drawn (trafilata al bronzo): Giving it a rough, porous texture that catches and holds sauces beautifully.
- Slowly dried: A gradual drying process that respects the quality of the wheat and gives the pasta its distinctive character.
- Made on Mount Etna's slopes: Produced in Santa Venerina, Sicily, by Alberto Poiatti.
The result is a pasta with a beautiful golden colour, a satisfying bite and the kind of texture that makes even the simplest tomato sauce taste special.
At the foot of Mount Etna, in the small Sicilian town of Santa Venerina, Alberto Poiatti has built a pasta-making tradition deeply connected to the land.
Their ambition is simple but important: to produce exceptional pasta using only Sicilian wheat.
They select durum wheat varieties for their naturally high protein content, use water from Etna's springs, draw the pasta through bronze dies and dry it slowly.
It's a combination of carefully chosen ingredients, traditional techniques and attention to detail.
For me, this is what makes Pasta Etna special. It proves that you don't need to look beyond Sicily to find pasta of exceptional quality.
Good wheat, good craftsmanship and pride in where you come from. That's the kind of food I love sharing at The Sicilian.
Rigatoni is one of our favourite shapes for pasta alla Norma, with tomato sauce, fried aubergines and ricotta salata. I love how the sauce gets inside the pasta, so you get a little bit of everything in each bite. For me, it's one of the best ways to enjoy a proper Sicilian pasta dish.
Energy: 1509 kJ / 356 kcal
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 71.2 g
Sugars: 3.1 g
Fibre: 2.7 g
Protein: 13 g
Salt: 0 g
Ingredients: durum WHEAT semolina (origin: Sicily, Italy), water.
May contain traces of soybeans and mustard.
