Rigatoni pasta are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, which is a typical type of traditional pasta from Rome. The pasta has the characteristic ridged external surface and a large diameter and thickness. The best condiments for Rigatoni are meat or vegetable sauces provided that they are dense enough to work their way inside and be trapped by the ridges. Amazing with fish based recipes.
Preparation instructions: for a perfect cooking use 6 quarters of water per 1 lb of pasta. Bring water to a boil. Add salt to taste. Add pasta to boiling water. Stir from time to time. Cook for 9-11 minutes, drain and season.
Ingredients: Durum Wheat Semolina, Niacin, Ferrous Lactate, Thiamin Mononitrate, Riboflavin, Folic Acid
Product of Italy