Description
Rigatoni take their name from the external ridges that make them one of the most effective shapes at holding sauce: the ridges outside, the cavity inside.
They are the shape of rich, creamy sauces — amatriciana, carbonara, ragù, cream and mushrooms, baked pasta — where the structure of the tube stands up to cooking and stirring without collapsing.
Tuscan durum wheat semolina, bronze-drawn. 500 g pack. Suggested cooking: 11-13 minutes.
Semolina from durum wheat grown in Tuscany, bronze-drawn and slowly dried at low temperature: three choices that give a rough, porous pasta that holds its bite and grips the sauce instead of letting it slide away. No additives — only semolina and water.
