Spinach tagliolini pasta

Carnaroli rice is an unbelievably valuable variety of superfino rice. The grain is large and about 7 mm long, elongated in shape and cerulean in color with a small central core known as “pearl”.

The taste is clear, tending to sweet, with a consistent and elastic grain even after cooking.

It was obtained in 1945 from the intersection of Vialone (with a high amylose content that guarantees an optimal texture when cooking) and the Lencino (long, coarse, and very pearled rice). It is considered by many gourmets the main rice of the cuisine.

Its fame derives from the exceptional compactness of the large and elongated grains with small core, the high amylose content close to 24% of the total starch, the excellent balance between fluid absorption capacity and low starch loss. It is ideal for risottos, timbales, rice with sauce. It does not overcook and the grain doesn’t break. For these features it is preferred in haute cuisine preparations; but even less experienced cooks can achieve great results.

The cooking time is 16-18 minutes.