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Gia Russa Whole Wheat Roman Rigatoni, 16-Ounces (Pack of 6) | 
 enlarge | Brand: Gia Russa
Category: Grocery
List Price: $21.60
Buy New: $18.00
You Save: $3.60 (17%)
Avg. Customer Rating:  3 reviews
Sales Rank: 16913
Number Of Items: 6
Shipping Weight (lbs): 7.3
Dimensions (in): 16.3 x 12.2 x 6.5
UPC: 026825004054
EAN: 0026825004054
ASIN: B001EO5SE4
Shipping: Eligible for Super Saver Shipping
Availability: Usually ships in 24 hours
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| Features:
| • | Pack of six 16-ounce boxes of heart healthy, whole-grain pasta (96 total ounces) | | • | Made from certified Kosher ingredients, including 100% whole durum wheat flour naturally grown in Napoleon, Italy | | • | Only 1 gram of fat per serving; 8 grams of dietary fiber, and 12% RDA of iron | | • | Cooks in 10 minutes; rich, nutty flavor reminiscent of whole-grain bread | | • | Made in Italy |
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| Customer Reviews:
 Great taste May 27, 2008
1 out of 1 found this review helpful
Best tasting true whole wheat pasta we have had. We keep many boxes on hand. Excellent, healthy, whole grain solution. Don't even mis white pasta. In fact, don't like it anymore.
 Good whole-wheat Italian pasta November 19, 2007
2 out of 2 found this review helpful
Any adult will prefer a rigatoni, especially slant-cut penne rigate and a shell conchiglie rigate, over spaghetti, fettuccine and other shapes of pasta, especially if its made in Italy. Italians demand that the extrusion dies have the grooves in them; compared to American dies which leave smooth surfaces. The ridges make sure that the sauce sticks and coats the bland, high carb macaroni, since it is the sauce that gives the dish flavor.
While I've heard that the Italians actually buy Canadian and US wheat, process it into pasta and then ship it back to the States, only the Gia Russa brand claim to use Italian wheat grown near Napoli, in southern Italy. After cooking, however, it is still fairly bland tasting. Their packaging copy claims "flavor produced is a rich nutty quality--reminiscent of whole grain bread." Not here by me...but the raw pasta has a nice medium brown color.
That said and considering American adults increasingly sedentary workstyles and desires to eat healthy with whole grains, my prior experience with American whole-wheat pasta (esp Hodgson Mill, Ronzoni Healthy Harvest, Creamettes 3-color rotini spiral-shaped) is that they don't have the technique and experience in making great pasta (it cooks quicker, but falls apart more easily, not a wide-band al dente stage). Consequently I only shop Italian-made whole-wheat pasta; having come across this Gia Russa and Racconto brands while buying it in a Wisconsin-based supermarket, not finding it at the Minnesota-based megabox incumbents.
I still fondly remember my couple years shopping the Philadelphia metro Italian markets, where aisles and aisles where dedicated to at least 3 competing Italian brand's full pasta lines along with aisles of olive oil by the gallon tins. But it was impossible to find whole-wheat back then.
For the last half decade, I've bought de Cecco whole-wheat spaghetti, the only whole grain pasta stocked by a St Paul, Minn Italian run liquor store with a smaller Italian meat, deli, and pasta-oil-spices section. I bought it even if it was more than triple the price of regular white pasta.
In developing ways to make more tasty pasta so you don't have to eat as much to feel satisfied, I have turned to making a chicken, beef or pork bone and onion, ginger and chili stock to boil the pasta in, adding a couple minutes extra cooking time due to the grease slowing down the hydration process to the al dente stage. Toss in a few whole garlic too near the end before using a pair of tongs (or chopsticks) to fish the pasta out of the soup (could use a double boiler if not adept in fishing). I may add some sliced eggplant or broccoli spears to round out a one-pot meal. Add some fresh-grated parmesan or reggiano to top it off and your dish is up.
Another variation on this theme is to add soup to a bowl of pasta or noodles to make a Ramen-like snack, tasty without the MSG and at a fraction of the cost of the packaged artificial soup and pre-fried alimentary paste. For a variation in healthy noodles, there are the Korean wheat styles made with added buckwheat, or acorn, or barley. One of the tricks with high-buckwheat noodles turning into a gooey tasteless mess is rapid firming-up in an ice-water bath in the sink. Surprisingly it works. then serve at room temp or quickly dashed with hot soup.
I'm still looking for a Canadian Rizopia Wild Rice spaghetti to be sold in Minnesota's traditional tribal monopoly "Injun" country!
Whole Wheat Rigtoni October 26, 2007
1 out of 1 found this review helpful
We could not find whole wheat rigatoni in any grocery store in our area. We looked up whole wheat items online and found that this product might be a great choice. It turns out that it is!! We have already cooked several boxes and it has a wonderful taste! We also enjoy other whole wheat products, trying to be eating healthy. The rigatoni is a very good choice if you love pasta and want to be eating healthier. We will most likely order this product again and probably try something different also.
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