Rigatoni owe their name to the grooves which run along their length, created when the dough is extruded through bronze dies. Traditionally paired with hearty meat sauces, like our homemade Bolognese ragu, or for an excellent non-meat option, try butter, Parmigiano Reggiano and cream.
Bring a pan of generously salted water to the boil. Once boiling, reduce to a medium simmer. Add rigatoni and cook for around 10 minutes until al dente. Remove using a colander. Add the pasta to the pan with your chosen sauce. Carefully combine and add some pasta water if needed. Plate up and finish with freshly grated Parmigiano Reggiano.
Durum wheat semolina, Water
Portion Size: 500g – 5 – 6 portions (80g – 100g per person) Storage: Store in a cool, dry place and consume by use-by date.