This shape of short ribbed pasta tubes originates from the Lazio region. It's incredibly versatile and suits a wide range of sauces and ingredients. It is exceptionally good in oven-baked pasta dishes, topped with fresh fiordilatte cheese and Parmigiano.
Rustichella d'Abruzzo's Rigatoncini are excellent with thick, chunky or cheesy sauces. Grooves on the outside and a wide open tube through the middle mean that the entire noodle is working to hold onto that mouthwatering sauce. Serve it alla Gricia (with Pecorino Romano and pancetta) as they do in Rome, or for a Sicilian option, with tomato and sardine sauce.
Rustichella d'Abruzzo was born in 1924 in Penne with the name of Pastificio Gaetano Sergiacomo, and today it is the brand of artisanal pasta used by the best chefs in the world. Since then “Tanuccio’s” pasta has been considered the best in its category and has received worldwide acclaim.
Rustichella d'Abruzzo is one of the few genuinely artisan pasta manufactures operating in Italy. They use a blend of only the highest grade hard durum wheat which they source from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture. Once the dough is mixed, it is pressed through bronze dies which gives the pasta a rough and porous surface. This allows the pasta to cook evenly and bind better with sauces and flavours. The pasta is dried at low temperatures over 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop. The pasta will hold its shape during cooking, par-cooking and reheating.
There is an enormous difference between traditionally made pasta and industrial pasta, and this can be fully perceived on the palate.