Rigatoni—also known as maccheroni—is one of the most popular cuts in Rome and Sicily. Their wide, tubular shape and ridged grooves are perfect for capturing all kinds of sauces. Like all of Rustichella d’Abruzzo’s egg pasta, their Egg Rigatoni is made from top quality durum wheat semolina and a high percentage of free-range eggs—about six to seven eggs per two pounds of flour—for extra-rich flavor. Serve with a creamy mushroom ragù or a classic bolognese.
About the producer
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.
