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Rigatoncini organic durum pasta, 500g
Rigatoncini organic durum pasta, 500g
1 700 Ft

Rigatoncini organic durum pasta, 500g

Rigatoncini organic durum pasta, 500g
Rigatoncini organic durum pasta, 500g

Smaller than Rigatoni, recognizable by the scratches on the surface, the Rigatoncini, they have one full-bodied consistency, and are great for pasta alla norma.
The word rigatoni comes from the Italian word „rigate” which means ridged, grooved or lined. „Rigatoncini” are a smaller version, more similar in size to penne.

Rigatoni are a form of tube-shaped pasta of varying lengths and diameters. They are larger than penne, sedani and ziti and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, like elicoidale. And unlike penne, rigatoni’s ends are cut square to the tube walls instead of diagonally.

Rigatoni were originally most popular in Lazio, especially Rome, where they are the traditional pasta partner for the Roman dish „la pagliata”, or „pajata” in the local dialect. However, rigatoni also became a particular favorite pasta shape in the south of Italy, especially in Sicily, where it is used in many typical dishes such as „alla Norma” (named after Bellini’s opera Norma), pasta „ncaciata alla siciliana’ (made famous by the books and TV series about Commissario Montalbano) and „Il Taganu or Tagano di Aragona” from Agrigento, which is traditionally prepared on Easter Saturday and eaten on Easter Monday.

Cooking time: 8 minutes

1 700 Ft
Unit price: 3 400 Ft/kg
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Info
Manufacturer
Minardo
Package
500 g
Country of origin
Italy
Place of origin
Szicília
Group size
Special
Flour
Durum
Cooking time (min.)
8 mins
Egg content
Without egg
Tips for cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
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