WHITE RIGATONI PASTA 500g

The rigatoni held its shape perfectly through a long simmer with my chunky tomato sauce, and that chewiness from the alpine water really comes through. Cooked it for exactly 11 minutes and it was al dente, not a single piece stuck together. This is my new go-to for Sunday dinners.

The texture is spot on—chewy without being tough, and the ridges grab every bit of sauce. You can tell they used good wheat, and the Alpine water makes a real difference in the bite.

The ridges on these rigatoni hold sauce better than any other pasta I've had, and they stay perfectly al dente even after a few extra minutes on the stove. You can really taste the difference the Alpine water makes.