Rigatoni
Foods, Culinary bases, Flour-based foods, Shaped unleavened doughs, Italian pasta
Availability: Central Italy, Southern Italy
Introduction
Rigatoni is a variety of tube-shaped pasta easily recognized by its grooved surface and broad diameter. It typically appears larger than both penne and ziti, and may have a gentle bend, though it’s never as tightly curled as elbow macaroni. One notable feature is that its ends are cut straight across, rather than at an angle like penne.
The term “rigatoni” originates from the Italian adjective “rigato”, meaning marked with lines or ridges. The word follows a pattern of grammatical enlargement and pluralization in Italian: “rigatone” is the larger form, and “rigatoni” the plural. A smaller counterpart, known as rigatoncini, includes the diminutive -ino/-ini suffix to reflect its reduced size, similar to penne in length.
This shape holds a special place in the culinary traditions of southern Italy, especially in Sicilian cooking. Its textured exterior gives sauces and grated cheeses more surface area to cling to compared to smooth pasta types like ziti, making it a preferred choice for hearty, flavorful recipes.
Rigatoni production method
Rigatoni are typically sold as dry pasta, ready to cook straight from the package. However, it’s also possible to make them from scratch at home, as shown in the recipe below.
Rigatoni
Іngredients
- 500 g durum wheat semolina (3 1/4 cups )
- 250 ml
water (1 cup)
Іnstructions
- Place the semolina flour on a clean work surface and gradually add the water, mixing it in slowly while kneading continuously. You can also use a stand mixer fitted with a dough hook.
- Knead until you obtain a smooth, uniform dough.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for about 30 minutes.
- Roll out the dough using a pasta machine or a rolling pin until you get a smooth, thin sheet about 2 millimeters (0.08 inches) thick.
- Cut the sheet into squares of equal size, each side measuring approximately 3.5 centimeters (1.4 inches). Place each square on the rigagnocchi so that the ridges run straight and lengthwise.
- Place the stick that comes with the rigagnocchi onto the dough square, then roll it around to shape the classic rigatone. Continue this process until all the dough squares are used.
- (Alternatively, cut the dough into pieces and feed them into an extruder fitted with a rigatoni-shaped die. Turn the handle, cutting the dough each time it reaches about 3.5 centimeters (1.4 inches) in length).
- Gather all the rigatoni on a tray, spreading them out well, and store them in a cool, dry place until you’re ready to cook them.
Notes:
Nutritional facts table
Please note that nutritional values may vary slightly depending on the producer or the exact ingredients used.
| Nutrients | Per 100 g dry weight | Per 100 g fresh weight |
| Calories (kcal) | 359 | 240 |
| Total fat (g) | 2 | 1 |
| ———Saturated fat (g) | 0.5 | 0.2 |
| Cholesterol (mg) | 0 | 0 |
| Sodium (mg) | 0.5 | 0.67 |
| Total carbohydrates (g) | 70.9 | 48 |
| ———Dietary fiber (g) | 3 | 2.6 |
| ———Total sugar (g) | 3.5 | 0.4 |
| Protein (g) | 12.8 | 8.7 |
Recipes that use this product as an ingredient:
Photo(s):
1. Popo le Chien, CC0, via Wikimedia Commons