“Founded in 1902 the Riscossa pasta factory has been selecting the finest durum wheat for over a century, bringing the great Italian pasta tradition to tables around the world. Over the years, production has been improved with modern technology, but the passion and love for our work has remained the same. Pasta Riscossa is made exclusively from durum wheat semolina and water, in three classical steps – mixing, shaping and drying. Drying is carried out at medium to low-medium temperatures, which allows the proteins and vitamins of the wheat to remain unchanged. The various shapes of Riscossa pasta go perfectly with sauces and seasonings typical of Italian regional tradition, but can also provide the ideal starting point for imaginative and unusual recipes. We are pleased to offer new pasta shape cannelloni Pasta. The word cannelloni literally means ‘big pipe’. These squares or rectangles of pasta are then rolled to form cylindrical shape that is usually filled with a variety of ingredients, most commonly ricotta, spinach or minced beef. The shell is thick enough to hold in all of the filling but becomes tender and soft when baked with the filling and covered in sauce. No need to pre-cook simply stuff these large tubes of pasta with your favorite filling, pour over the sauce of your choice and bake. Our Riscossa Cannelloni pasta not only taste better and retain all of their goodness when cooked, they also have plenty of surface area to absorb the flavor and liquid of the sauce with which they are served. Traditionally, in Italy, cannelloni is a Sunday lunch or holiday dish and is usually associated with the Campania region and Sicily. How to use: Bring a large saucepan of water to the boil, add salt and the pasta. Cook the pasta 3-5 mins, drain and stuff with your favorite filling. Place them in an oven pan, add one of our delicious sauces and cook in preheated oven until ready.”