Semolina Artisanal Pasta's hearty rigatoni is the perfect cut for baked pasta dishes and meaty ragus., and we especially love it for the classic Roman pastas: alla Gricia, Carbonara, all'Amatriciana and Cacio e Pepe.
I believe something is odd about the durum used in recent batches. A much more bitter taste is associated with this rigatoni than last time I had Semolina pasta, which usually had a much cleaner taste.
Do lots of Italian cooking - its all about the best ingredients and this pasta is
right up there with the products I purchase from Italy Well done
I am sure the title will bring "how do you know" questions. As a pasta shape I have been enjoying since I was old enough to have teeth, the Semolina recipe for Rigatoni is one of the most sauce-capturing ribbed tubular pasta in my pantry. From a simple pesto and EVOO, to a fresh tomato ragu, to a thick slow braised bison loin Bolognese sauce, this is the pasta to hold the sauce and become part of the recipe rather than what the recipe is spooned over or tossed with.