Riscossa Rigatoni Pasta, 500g

Description

• Rigatoni, which comes from the word rigato meaning ridged, are short, wide tubes of pasta that have ridges on the outside, but are smooth on the inside. Rigatoni are perfect for big chunkier sauces as their ridges and wide center help capture the sauce perfectly.
• Ideal for serving with a variety of thick and chunky sauces as its shape helps you retain your amazing sauces for maximum flavour.
• Riscossa pasta maintains the tradition of suberb Italian Pasta as it has 13% protein (most other Italian pasta is 12% or lower), good tenacity and gluten index, good color natural, no additives, Non GMO, no colorant, no preservative and is made from 100% durum wheat selected.
• Rigatoni is cut straight, giving it a cylindrical shape. It always has ridges around the outside.
• Rigatoni is a form of tube-shaped pasta of varying lengths and diameters.

Riscossa has been in the business for over a hundred years and is one of the most respected names in the food industry in Italy. The Sunshine of Puglia since 1902 has witnessed the harvesting of the finest durum wheat for our pasta. Riscossa delivers directly to your home the aromas and flavors of the Mediterranean tradition. We are pleased today to offer new pasta shape Rigatoni Pasta 100% Italian Wheat. Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatonis ends are cut square (perpendicular) to the tube walls instead of diagonally. The word rigatoni comes from the Italian word rigato which means ridged or lined, and is associated with the cuisine of southern and central Italy. Rigatoni are a smaller version, close to the size of penne. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. Rigatoni also work well in baked pasta dishes as they can hold on to cheese well. Typically, rigatoni are associated with southern Italian cuisine.

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