Rigatoni
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| Type | Pasta |
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| Place of origin | Italy |
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| Main ingredients | Durum |
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Rigatoni (/rɪɡəˈtoʊni/, Script error: No such module "IPA".) is a type of pasta.[1][2][3] They are larger than penne and ziti, and sometimes slightly curved, but not as curved as elbow macaroni. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike penne, the ends of rigatoni are cut perpendicular to the tube walls instead of diagonally.
The word rigatoni comes from the Italian word rigato (that stands for 'lined', 'striped', 'ruled', rigatone being the augmentative, and rigatoni the plural form), which means 'ridged' or 'lined', and is associated with the cuisine of southern and central Italy.[4][3] Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino (pluralized -ini), denoting their relative size.
Rigatoni is a particularly favoured pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.[5]
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content."Rigatoni Pasta History". Rigatoni Pasta History. Archived from the original on 22 December 2019. Retrieved 15 September 2018.
- ^ Page Module:Citation/CS1/styles.css has no content."the definition of rigatoni". Dictionary.com. Archived from the original on 26 August 2018. Retrieved 15 September 2018.
- ^ a b Page Module:Citation/CS1/styles.css has no content."Pasta Types". Thenibble.com. Archived from the original on 15 August 2012. Retrieved 22 August 2012.
- ^ Page Module:Citation/CS1/styles.css has no content."Pasta". Thenibble.com. Archived from the original on 22 August 2012. Retrieved 22 August 2012.
- ^ Page Module:Citation/CS1/styles.css has no content.Oretta Zanini De Vita (15 October 2009). Encyclopedia of Pasta. University of California Press. p. 237. ISBN 978-0-520-94471-8.
ridged pasta collected the sauce and grated cheese better than smooth pasta. [...] Rigatoni, in particular, are perennial favorites in southern Italy, especially in Sicily
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