£1.9939.8p per 100g
100% Durum Wheat Semolina.
From Gragnano near Naples in Italy.
Suitable for Vegetarians.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Rigatoni is tube-shaped pasta, larger than penne and slightly curved. Rigatoni is ridged, and the tube's end is square-cut not diagonal like penne. The word rigatoni, comes from the Italian word rigato, which means "ridged" or 'lined' and is associated with the cuisine of southern and central Italy.
Rigatoni is good pasta to serve with fairly thick cream- or tomato-based sauces, as its shape holds the sauce well. It's also good for using in pasta bakes.
Country of Origin
Suitable for vegetarians
|Typical Values||per 100 g|
|of which saturates||0,2 g|
|of which sugars||3,0 g|
Ratings and reviews
Customer reviews (7)
Made a delicious pasta dish tonight using this for the first time - chicken, shallots, garlic, sun dried tomatoes, pesto, spinach, Dijon mustard and light cream - my husband said it was the best pasta I have ever made him. Will definitely be buying this again!
This is lovely
I saw an idea and needed a large rigatoni. This is perfect. I cooked these to a little less cooked than dente. I then placed them upright in a straight sided dish. Poured over my sauce, making sure it went into each hole, then covered with Parmesan and popped in the oven. This elevated the look on the plate and it tastes yummy.
This rigatoni is high quality. Great with tomato, aubergine and mozzarella sauce.
love this brand!
Great pasta - highly recommended.
Really good pasta
I've bought these and several other of the Garofalo range and they're all really good - I used to buy any dried pasta but the difference in taste and texture makes such a difference to the final dish.
Tasty, but tears easily
It's a pity really, as these are meaty, well-textured and fairly tasty rigatoni. However, even in the most raging of boiling pans, endless watching and stirring, they still seem to sink easily and grip to the bottom of the pan - causing them to tear/rip, even when done super al dente.