Rigatoni

Rigatoni (US: /rɪɡəˈtoʊni/; Italian: [riɡaˈtoːni]) is a type of pasta originating in Italy.[1][2][3] They are larger than penne and ziti, and sometimes slightly curved. They are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally.

Rigatoni
Uncooked rigatoni
TypePasta
Place of originItaly
Region or stateSouth Italy/Central Italy

The word rigatoni comes from the Italian word rigato (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 particular favorite 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]

Rigatoni con la pajata
CoursePasta
Place of originItaly
Region or stateLazio
Main ingredientsVeal intestine with chyme, rigatoni

Rigatoni con la pajata

Rigatoni con la pajata (Romanesco dialect; standard Italian rigatoni con la pagliata [riɡaˈtoːni kon la paʎˈʎaːta]) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome. Pajata is the term for the intestines of a calf (animal) only fed with its mother’s milk.

See also

References
  1. "Rigatoni Pasta History". Rigatoni Pasta History. Archived from the original on 22 December 2019. Retrieved 15 September 2018.
  2. "the definition of rigatoni". Dictionary.com. Archived from the original on 26 August 2018. Retrieved 15 September 2018.
  3. "Pasta Types". Thenibble.com. Archived from the original on 15 August 2012. Retrieved 22 August 2012.
  4. "Pasta". Thenibble.com. Archived from the original on 22 August 2012. Retrieved 22 August 2012.
  5. 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
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.