Semolina, like wheat, is made up of Carbohydrates and Proteins. The former is represented by starch, the latter mainly by gluten, and the remainder by minor but equally important proteins.The proteins of  La Molisana pasta  are characterized by:• high content, never less than 14% compared to the minimum required by the law of 10.5%• high toughnessTwo essential aspects that define quality pasta and make La Molisana a special pasta,  like our  Mezzi rigatoni  32,  a  top seller format. They have a perfect shape, an important thickness, and an incredible roughness thanks to the bronze drawing. We like to enhance them in a thousand recipes, from the simplest to the most refined.From  Mezzi rigatoni with cheese and pepper or timeless gricia style,  to half rigatoni alla boscaiola ; a great classic and an easy and quick recipe to prepare, where the quality of the raw material makes the difference.Finally, a delicious proposal with  cardoncelli mushrooms  cut into strips, sautéed and scented with  fresh thyme,  to which add the  pasta cooked al dente. All to be completed with slices  of Molise truffle , a generous sprinkling of  pecorino romano and a whirlwind of grated black pepper! You can already smell the scent!

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