Rigatoni is one of the most famous pasta shape in the world. This shape is perfect for salads, and holds pesto, arrabbiata and light marinara sauces well. Elevate your next meal with Pastiﬁcio Gentile Rigatoni IGP!
Cooking Time: 13 min.
Established in 1876, Pastiﬁcio Gentile is one of the historic artisanal factories that made the city of Gragnano famous around the world for its pasta. Today, Gentile preserves the traditional production methods and the attention to every detail, from selection of raw materials to the production processes. The chosen semolina is strictly of Italian origin and of the best quality. Among the selected wheat varieties is the renowned Senatore Cappelli. All wheat used in Pastiﬁ cio Gentile pasta is single-sourced and processed with care and respect at the Ferro Brothers Mill in Campobasso (in the Molise region of southern Italy). The excellent raw material allows for the production of a premium quality pasta and the low temperature drying method known as "Cirillo" preserves its distinct aroma and texture.
Each of Pastificio Gentile’s pasta shapes are bronze cut, meaning that the molds or "dies" used in production are made of bronze. The bronze mold creates a rougher more porous pasta giving the pasta a homemade quality. As a result, sauces and seasonings do not slide off of the pasta as they would with a smoother type.
Pasta Gentile bears the PGI (IGP) mark (Protected Geographical Indication) which promotes and protects its name and recognizes its highest quality. The mark ensures that only products genuinely originating in a specific region are allowed to be identified as such in commerce.
5 stars...try it, you'll like it!
This pasta is steeped in family tradition. Non enriched. Dried for three days (not 6 hours) like all boxed pasta. 12 hours of humid air coming from the sea and 12 hours of dry air coming from the valley. This is the old way of drying the Gentile pasta. On sticks placed out in the roadway. Now they do it in specially designed buildings with humidity fans in the morning and dry fans all night. They also use bronze pasta molds to extrude the pasta which roughens the surface and makes the sauce cling to it. This is the best I've ever encountered. In many ways for many dishes, I like it better than fresh homemade.
Always the go to pasta in our house.