The hand-made 'Maccheroncino Rigato' pasta is made with Italian durum wheat semolina and spring water from the extinct Roccamonfina volcano, drawn in bronze moulds and slowly dried at low temperature. Its rough surface makes it ideal for sauces.
500 g - 17.64 oz pack
Durum wheat semolina from grains produced and milled in Italy, Spring water from the extinct volcano of Roccamonfina.
Contains gluten
It was with macaroni that the myth of pasta and the relaxed lifestyle of the Neapolitan scugnizzi was born in the 1700s. Ferdinand himself was nicknamed King Lazzarone because of his habit of mingling with his subjects and eating macaroni voraciously, without demeanour or scruple.
Maccheroncini rigati are similar to rigatoni but have a smaller diameter and the classic longitudinal grooves. This is the most versatile type of pasta: the most classic is with fresh tomato sauce, but thanks to the rigatura, it goes well with any kind of sauce.
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Maccheroncino rigato is a pasta that has its roots in the Italian culinary tradition. In fact, this type of pasta has a long history dating back to the 18th century. Initially, maccheroncino rigato was a poor man's dish, eaten mainly in the southern regions of Italy. Over time, however, this pasta format conquered the palates of the Italian people and spread throughout the country. Today, maccheroncino rigato is considered a classic of Italian cuisine and is prepared with all kinds of sauces and condiments.
Maccheroncino rigato is a very versatile pasta, perfect for all kinds of sauces and dressings. However, it is important to choose the right sauce to enhance its flavour. Some of the most suitable sauces are puttanesca sauce, classic bolognese sauce and tomato sauce with fresh basil. But that's not all: Genovese sauce, porcini mushroom ragout and aubergine sauce are also excellent options to make your plate of maccheroncino rigato even tastier. In general, it is advisable to choose sauces with a strong, intense flavour that can balance the sweetness of the pasta.
Maccheroncino rigato is one of the most famous and popular pasta shapes in Italian cuisine. Compared to other pasta shapes such as spaghetti or penne, maccheroncino rigato has a ridged surface that gives it a unique texture that can better hold sauces and seasonings.
Vesuvio Handmade Pasta - Maccheroncino Rigato. Made with Italian durum wheat semolina and spring water from the extinct Roccamonfina volcano.
