N° 35 Rigatoni
Originally from Rome and now on the tables of every Italian, Garofalo Rigatoni are perfect for meat sauces or baked pasta recipes.
The thickness, consistent dimensions and ridges give character to this shape of Pasta di Gragnano PGI: bronze drawn, resistant and always al dente.
- Cooking Time
Thoughts and inspirations
The traditional Neapolitan recipe that goes well with this shape of short pasta is Rigatoni al forno (Baked rigatoni).
How Garofalo Is Made
We take nothing for granted when processing our pasta.
Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste.
The passion for our work translates into an indefatigable quest for perfection.
Durum wheat semolina, water.
May contain traces of soy
- Energia1489 kl / 351 kcal
of which saturated1,0g
of which sugars70 g
- Fibre3,0 g
- Protein14 g