Penne Rigate

Durum wheat semolina is a high-quality wheat product known for its high protein content and firm texture. It is minimally processed and retains many of the wheat's natural nutrients. This ingredient is a staple in pasta making, providing a good source of energy and essential nutrients.

Water is a neutral ingredient used in the pasta-making process to hydrate the semolina and form the dough. It does not contribute any calories or nutrients to the final product. Its role is purely functional in the formation of pasta.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve the texture and shelf life of pasta. It is a common additive in food processing with minimal impact on health when used in small amounts. Its presence in pasta is primarily for quality control rather than nutritional enhancement.

Traces of wheat are present due to the primary ingredient being wheat semolina. This is expected and does not alter the nutritional profile of the product. It is important for individuals with wheat allergies to be aware of its presence.

Traces of gluten are naturally present in wheat-based products like pasta. Gluten is a protein that provides elasticity and structure to the dough. Its presence is standard in wheat-based pasta products.

Traces of mustard may be present due to cross-contamination during processing. Mustard is not a primary ingredient in pasta and does not contribute to its nutritional profile. It is important for individuals with mustard allergies to be aware of its potential presence.

Traces of soy may be present due to cross-contamination during processing. Soy is not a primary ingredient in pasta and does not contribute to its nutritional profile. It is important for individuals with soy allergies to be aware of its potential presence.