Rustichella Rigatoni 500g

Rigatoni, this tunnel pasta shape with longitudinal grooves, is most often used in the creation of first courses based on seafood such as scampi and zucchini, or with mushrooms and truffles, or as a base for a baked pasta, season for example with aubergines and mozzarella. They can also be filled with a Bolognese-style sauce.

 

Rustichella has the largest range of shapes amongst the small-scale pasta producers. Their methods are strictly traditional and artisanal, and the drying process is done naturally and slowly by air, not by machines (as in the case of most pasta producers). The result is a more rustic coarse surface, to which sauces stick best. Not to mention the flavour and nutritional advantages of the slow and natural process.