There’s a new pasta shape in town, amici: Rigatoni are here from Gragnano!
When we found out that Faella’s master pasta maker only has one favorite shape, we knew we were onto something. Antonio has been Faella’s pasta maker for decades, and he’s never left work without a bag of Rigatoni for his family. That’s THE seal of guarantee!
Rigatoni are large, with a solid consistency and those iconic ridges that mop up infinite amounts of sauce. Drop them into boiling water and you’ll immediately notice how Rigatoni Faella more than double in size once cooked. That’s a VERY good thing. The ability to absorb water is proof that the pasta was dried slowly (we’re talking more than 48 hours, here), without rushing a process that needs to be as gentle as possible. Antonio makes sure that’s done right every time.
Rigatoni’s cylindrical shape is a match made in heaven for rich and chunky sauces that hide in each hollow tube. Silky carbonara, spicy amatriciana, tuna sauce, ragu of all sorts… there really is nothing a good rigatone can’t do. Antonio’s favorite is a gooey baked rigatoni with tomato sauce, seasonal veg, and smoked cheese. Time to get cooking!