What size is Rigatoni -Pasta?
Rigatoni is a form of pipe -shaped pasta with different lengths and diameters. In fact, the size may vary from one pasta manufacturer to another. But in general, these pasta tubes are 4.5-6 cm (1.8-2.3 “) in length.
Rigatoni -paste is larger than pens, sedani and short ziti and sometimes slightly curved, though nowhere near as curved as elbow macaroni.
It has characteristic comb down its length, sometimes spiraling around the tube, like elicoidal. And unlike pens, rigatonis ends the square on the pipe walls instead of diagonally.
What does ‘rigatoni’ mean?
The word rigatoni comes from the Italian word ‘the kingdom’ which means ridged, grooved or lined. ‘Rigatoncini’ is a smaller version, more similar in size as pens. Mezzi Rigatoni is half -size rigatoni.
Chambers or grooves in pasta are something that evolved after the industrialized pasta production started in the 19th century. Traditional homemade pasta, does not have combs. But today it is possible to buy Rigatoni door to domestic pasta machines.
Many Italians believe that the backs actually create a better surface for sauces and grated cheese to adhere to than smooth pasta like pens lisce. In fact, ridged tube -shaped pasta as rigatoni is ideal with more heartfelt meat sauces, and therefore they are often the pasta used in timballo or classically baked pasta.
Recipes on Rigatoni pasta from Rome and Sicily.
Rigatoni pasta is especially popular in Lazio, especially Rome, where it is the traditional pasta partner for the Roman bowl ‘La Pagliata’ or ‘Pajata’ on the local dialect. This very popular among Romans, but not so popular among tourists recipe is made with the gut from a milk -fed calf.
I’ve eaten it and it’s extremely good, but I’m not so sure to make it !! Other more appealing Lazio Pasta dishes usually made with rigatoni are the light and simple ‘Alla Burina’ and the more important ‘alla zozzona’.
However, Rigatoni is also the favorite pasta form in southern Italy, especially in Sicily. Sicilians use it in many typical dishes, such as’ Alla Norma ‘(named after Bellini’s Opera Norma), Pasta’ncaciata Alla Siciliana’ (made famous by the books and TV series about Commissioner Montalbano) and ‘Il Taganu or Tagano di Aragona’ from Agrento, which is traditionally prepared for Saturday and Saturday and Saturday and Saturday.
Previously, this interesting dish was cooked in a clay pot, which was then broken at the end of cooking to serve the bowl. Today, this rich and super nourishing bowl is cooked in a terracotta pan. I am waiting for some cooler weather to try this dish as it is a bit heavy for the hot summer days we are experiencing now.
Rigatoni Pasta recipes I will try.
Another Rigatoni bowl that I die to make is ‘Il vesuvio di Rigatoni’ created by Alfonso Laccarino, chef at two Michelin star star restaurant Don Alfonso 1890 on the Amalfi Coast. ‘Il vesuvio di Rigatoni’ has become a great classic of Mediterranean cuisine and is a classic example of the transformation of a traditional family dish, baked pasta, to haute kitchen. However, it is quite complicated to do, so I work up for it!
The first recipe I sent to Rigatoni was ‘Alla Norma’. The fact that my hubby is Sicilian made this a given. As I mentioned above, however, there are a number of delicious traditional recipes for this pasta. Below are links to some of the Rigatoni recipes I have published so far. Of course, there are several who are coming!
Check them out and let me know in the Recipe Commental section if you enjoyed them or leave a comment on the Pasta Project Facebook page.
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