De Cecco Rigatoni No 24 Pasta

Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness. The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish. Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended.

• SLOW DRYING We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta.
• COARSE-GRAIN SEMOLINA We use only "coarse"-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always "al dente".
• COLD MAJELLA MOUNTAIN WATER We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59° F ensuring perfect firmness when cooked.
• BRONZE-DRAWN TEXTURE We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.