Description
Handcrafted since 1924 by the Peduzzi family in Abruzzo, this rigatoni showcases traditional excellence:
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Stone-ground durum wheat & spring water: Ensures robust wheat flavour and ideal texture.
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Bronze-die extrusion & deep ridges: Creates a rough surface that clings sauces beautifully, much better than smooth Teflon-extruded pasta.
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Slow drying (up to 70 hrs): Low-temperature air-drying preserves flavour, structure, and ensures reliable al dente hold.
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Generous tube size: Thick walls and wide shape make it ideal for rich ragùs, cheese sauces, and oven-baked dishes.
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High yield and resilience: Absorbs water slowly and retains texture even when reheated, offering great value.
🍽 Serving Suggestions
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Amatriciana / Gricia / Cacio e Pepe – Classic Roman dishes where rigatoni’s ridges cradle guanciale, cheese, and pepper.
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Meat ragù or Bolognese – Perfect for thick, slow-cooked sauces that cling to its grooves. Ideal also for baked pasta bakes with eggplant or mozzarella.
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Vodka or pink sauce – Creamy tomato-based sauces latch onto the texture for rich comfort food.
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Seafood & vegetables – Try with prawns, zucchini, garlic, capers, chili, or a Neapolitan-style tomato sauce.
