This pasta shape is called “Maccheroni Rigati”. It’s a bronze‑drawn dried pasta made with just two simple ingredients: coarse durum wheat semolina (semola di grano duro) and water. Dried slowly at a low temperature.
Maccheroni rigati is a staple Italian pasta shape known for being a short, hollow, and ridged tube, primarily originating from Central and Southern Italy, particularly Rome.
Origin
- Region: It is heavily associated with the culinary traditions of Rome, as well as Southern Italy (Sicily).
- Manufacturing: Unlike hand-rolled pasta, true rigatoni (the larger, often straight-cut version of maccheroni rigati) requires machine extrusion through metal dies (traditionally bronze) to create its signature ridges.
- Name Origin: The name comes from the Italian word rigato, which means “ridged” or “lined”.
Shape Characteristics
- Structure: Short, straight tubes, typically larger in diameter than penne or ziti.
- Ridges (Rigature): Lengthwise ridges run down the exterior, which help thick, chunky sauces (like ragù) and grated cheese cling to the pasta.
- Ends: Typically cut straight (square-cut) rather than on an angle like penne.
- Similar Shapes: Often compared to sedani rigati (smaller, curved) or tortiglioni.
Culinary Uses
Due to their wide diameter and ridges, maccheroni rigati are ideal for heavy, hearty sauces, baked dishes (pasta al forno), and dishes requiring thick sauces to penetrate inside the tube.
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Virtual Pasta Label – Ingredients, Nutrition, Product Info & Packaging
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