Rigatoni from Afeltra are made with Durum Wheat Semolina mixed with water from Gragnano. Afeltra only uses traditional bronze extruding machines, giving the artisanal pasta a rough texture with many pores which help to better absorb the pasta sauce when finishing the dish. Afeltra Rigatoni are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture!
Rigatoni are wide, thick tubes with wide ridges. It is one of the most popular shapes in Rome.
Rigatoni are traditionally served with Amatriciana Tomato Sauce, cacio e pepe sauce or arrabbiata sauce.