Rigatoni are one of Italy’s most beloved pasta shapes — large ridged tubes with square-cut ends that come from the Roman and Southern Italian tradition. The name derives from rigato, meaning ridged or lined, a reference to the grooves that run the length of each tube. Those ridges aren’t cosmetic: they dramatically increase the surface area that sauces can cling to.
Our Gragnano IGP Rigatoni are made by Pastai Gragnanesi, the historic cooperative that has been producing pasta in the mountain air of Gragnano for generations. The bronze-die extrusion gives them a rough, matte finish — nothing like the slippery supermarket alternative.
Try it with
Alla Griccia | Amatriciana | Carbonara | Sausage ragù | Baked rigatoni
What our customers say
“These rigatoni alla Griccia changed my life — the texture is unlike anything from a supermarket” — Dermot
Cooking Instructions
Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.
Ingredients
Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.
Nutritional Values per 100g
Energy 1531 KJ / 361 Kcal | Fat 1.2g (of which saturates 0.2g) | Carbohydrate 73.0g (of which sugars 4.0g) | Fibre 3.1g | Protein 13.0g | Salt 0g
Production
Country of grain cultivation: Italy | Milling country: Italy | Produced in Italy by: Pastai Gragnanesi Società cooperativa, Via Giovanni Della Rocca 20, 80054 Gragnano (Napoli), Italy.
