Nuh'un Ankara Pipe Rigate, labelled mantı makarna on the pack, is a short, curled and ridged pasta made from durum wheat semolina only. The hollow shape and fine ridges collect sauce, so it pairs well with garlic yoghurt and butter with chilli flakes in a mantı-inspired serving, with tomato and minced-meat sauces, or in baked pasta dishes and thick vegetable soups.
The pack and the manufacturer give a cooking time of 11 to 13 minutes in plenty of boiling, lightly salted water. Drain, rinse only if you are making a salad, and serve warm. For a simple supper, top it with yoghurt mixed with crushed garlic, then pour over butter melted with paprika or pul biber.
Per 100 g of dry pasta the manufacturer lists 357 kcal, 10.7 g protein and 2.9 g fibre. The pasta contains wheat and gluten. Store the 500 g bag in a cool, dry, odourless place away from sunlight; shelf life is two years from the production date.