Slow dried pasta made in the heart of the Glenkens in Dumfries and Galloway from wheat flour milled in Kirkcaldy, organic oat flour grown and milled in Aberdeenshire and a pinch of Ayrshire sea salt. We use traditional bronze dies and a slow dry process to give our pasta a rougher texture that will hold your favourite sauce perfectly. The oat flour and slow drying gives the pasta a softer and creamier texture and colour.
RigOAToni is a larger ridged pasta tube.