Priméal
Priméal Rubanelle Pasta
What it is
Rubanelle is a type of pasta made from durum wheat semolina. It is a long, flat ribbon pasta, similar in shape to fettuccine but typically wider. The texture is designed to hold sauces well, making it a versatile choice for many dishes. This pasta is a staple in many kitchens for its simplicity and adaptability. It cooks relatively quickly, offering a satisfying meal option for busy evenings.
How people cook with it
This pasta is excellent for a wide range of culinary applications, from simple weeknight dinners to more elaborate meals.
- Tossed with creamy sauces
- Served with hearty meat ragu
- Mixed into baked pasta dishes
- Combined with fresh vegetables
To prepare Rubanelle, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. You can then toss it directly with your prepared sauce in the warm pot, adding a little of the reserved water if needed to create a smooth, emulsified coating. Serve immediately with your favorite toppings.
How it differs from similar foods
Compared to thinner pasta shapes like spaghetti or linguine, Rubanelle's wider surface area allows it to capture and hold richer, thicker sauces more effectively. Its flat profile also provides a different mouthfeel, offering a more substantial bite.
Who it is for
Home cooks looking for a versatile pasta shape that pairs well with a variety of sauces will appreciate this product.
How to keep the rest
After opening, store any unused Rubanelle pasta in an airtight container in a cool, dry pantry. Ensure it is sealed properly to maintain freshness and prevent moisture absorption. This will keep the pasta in good condition for future use.