Out of stock
The Rigati from Felicetti are bronze-extruded and made with pure water from the Dolomite mountains and 100% organic Italian durum wheat semolina. The Rigati are a short, lined pasta that get their name from the Italian word "rigato," meaning striped. The even grooves on the outside of the pasta make them perfect for retaining any type of sauce, especially tomato sauces or creamy, cheese-based pairings.
Try serving these in a traditional penne all'arrabbiata dish for a spicy variation!
Directions: Use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.