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, rigatoni’s 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.
How to Cook Rigatoni Pasta:
- Bring 4 – 6 quarts of water to a rolling boil, add salt to taste.
- Add Pasta to boiling water.
- Return to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for 12 minutes.
- Serve immediately with your favorite sauce.
Produced & Packed By: Pastificio Riscossa F.LLI Mastromauro S.p.A S.p. 231 km 48,360 – 70033 Corato (Bari), Italy.
Imported & Distributed by: Chenab Impex Pvt Ltd. J1-A, Ansa Industrial Estate, Saki Vihar Road Sakinaka, Andheri(E), Mumbai 400072 INDIA.