Bronze drawn pasta
Casa Rinaldi’s bronze drawn pasta selection represents the highest Italian tradition and experience. Each format is produced with the ancient method of bronze drawing: it is a process in which the dough has gone through a bronze cutter to reach the shape of pasta. A series of blades cuts the product to the desired length, followed by the drying phase, carried out slowly and at low temperatures.
Our bronze drawn pasta is rough, opaque in color, with a delicate smell and taste. It remains easily al dente, while its full-bodied texture stands up to the sauce.
Available sizes
- 500g
Discover varieties
Farfalle N. 505
Spaghetti N. 572
Spaghettini N. 205
Linguine N. 584
Fusilli N. 260
Mezze maniche N. 264
Penne rigate N. 244
Tortiglioni N. 248
Farfalle N. 505
Farfalle n. 505 by Casa Rinaldi recall handmade pasta thanks to their rough surface and their full-bodied consistency. The scent is delicate, as is the taste. Given the particular and distinctive shape, they are perfect for those who love pasta al dente. Cook the farfalle in boiling salted water following the box indications and season with one of the sauces from our selection. Farfalle are also perfect for preparing cold pasta with cherry tomatoes, mozzarella and basil.
| Value | Per 100g |
|---|---|
| Energy | 1516kJ - 357kcal |
| Total Fat | 1,4g |
| Saturated Fat | 0,3g |
| Total Carbohydrate | 73g |
| Sugars | 3,1g |
| Protein | 12g |
| Salt | < 0,01g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
Spaghetti N. 572
Spaghetti n. 572 by Casa Rinaldi recall handmade pasta thanks to their clear and bronze-died surface. Their smell is delicate, as is their taste. Spaghetti is one of the most popular pasta shapes in the world. The spaghetti must be cooked in boiling salted water following the box indications and seasoned with one of the sauces from our selection (we recommend carbonara or amatriciana).
| Value | Per 100g |
|---|---|
| Energy | 1514kJ - 357kcal |
| Total Fat | 1,4g |
| Saturated Fat | 0,3g |
| Total Carbohydrate | 73g |
| Sugars | 3,1g |
| Protein | 12g |
| Salt | < 0,01g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
Spaghettini N. 205
Spaghettini n. 205 by Casa Rinaldi recall handmade pasta thanks to their clear and bronze-died surface. They are thinner than spaghetti and keep their structure intact after cooking. We recommend cooking the spaghetti in boiling salted water following the box indications and adding one of the sauces from our selection (we recommend carbonara or amatriciana).
| Value | Per 100g |
|---|---|
| Energy | 1564kJ - 365kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,2g |
| Total Carbohydrate | 75g |
| Sugars | 3,0g |
| Protein | 12g |
| Salt | < 0,01g |
Linguine N. 584
Our linguine n. 584 recall the tradition of handmade pasta: they have a clear and rough surface, a neutral aroma and a classic semolina flavor. They are an elongated pasta shape, squarer and flatter than spaghetti. We recommend cooking the linguine in boiling salted water following the box indications and adding one of the sauces from our selection.
| Value | Per 100g |
|---|---|
| Energy | 1514kJ - 357kcal |
| Total Fat | 1,4g |
| Saturated Fat | 0,3g |
| Total Carbohydrate | 73g |
| Sugars | 3,1g |
| Protein | 12g |
| Salt | < 0,01g |
| Description | Where does it go |
|---|---|
| Bag | Plastic |
Fusilli N. 260
Fusilli recall the artisan tradition thanks to a rough surface, delicate aroma and classic semolina flavor. The characteristic helix shape is perfect to absorb sauces. We recommend cooking the fusilli in boiling salted water following the box indications and adding one of the sauces from our selection.
| Value | Per 100g |
|---|---|
| Energy | 1564kJ - 365kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,2g |
| Total Carbohydrate | 75g |
| Sugars | 3,0g |
| Protein | 12g |
| Salt | < 0,01g |
Mezze maniche N. 264
Mezze maniche n.264 is a short, tube-shaped type of pasta with a distinct ridged pattern that absorbs and stands up to heavy sauces. In terms of aroma and taste they are particularly delicate. We recommend cooking the mezze maniche in boiling salted wate following the box indications and adding one of the sauces from our selection.
| Value | Per 100g |
|---|---|
| Energy | 1564kJ - 365kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,2g |
| Total Carbohydrate | 75g |
| Sugars | 3,0g |
| Protein | 12g |
| Salt | < 0,01g |
Penne rigate N. 244
Penne rigate n. 244 by Casa Rinaldi come from the tradition of artisan pasta: they are characterized by a clear and rough surface, a neutral aroma and a classic semolina flavor. They are one of the most popular pasta shapes in the world, recognizable by the ridged surface. It is a very versatile type of pasta that absorbs sauces beautifully. We recommend cooking the penne in boiling salted water following the box indications and adding one of the sauces from our selection (we suggest arrabbiata sauce).
| Value | Per 100g |
|---|---|
| Energy | 1564kJ - 365kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,2g |
| Total Carbohydrate | 75g |
| Sugars | 3,0g |
| Protein | 12g |
| Salt | < 0,01g |
Tortiglioni N. 248
Tortiglioni n. 248 by Casa Rinaldi recall artisan pasta, thanks to a rough, bronze-died surface. It is a tubular shaped pasta that absorbs sauces beautifully. We recommend cooking the tortiglioni in boiling salted water following the box indications and adding one of the sauces from our selection (we suggest bolognese sauce).
| Value | Per 100g |
|---|---|
| Energy | 1564kJ - 165kcal |
| Total Fat | 1,5g |
| Saturated Fat | 0,2g |
| Total Carbohydrate | 75g |
| Sugars | 3,0g |
| Protein | 12g |
| Salt | < 0,01g |