Wholegrain rivet pasta has a superb texture and flavour, while the ridged rigatoni shape carries creamy or tomato sauces well.
Also known as cone or English wheat, rivet is closed related to the durum wheat most widely used for pasta. Both are of the Triticum turgidum species, descended from emmer.
This pasta is made in Hertfordshire from organic rivet grown by Mark Lea at Green Acres Farm in Shropshire.
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