Rigatoni

Rigatoni, handmade tube pasta from the Churfränkische Nudelmanufaktur

Rigatoni are classic Italian tube pasta with a ridged surface, handmade from pure durum wheat semolina. For our range we have them produced at the Churfränkische Nudelmanufaktur right in Klingenberg am Main, through bronze drawing and slow low-temperature drying. The result: a rough, slightly grippy surface that takes up every sauce perfectly, and a firm bite that stands up even to hearty ragouts and braised dishes.

How to use

A classic for bolognese, sugo, ragu alla napoletana and pasta al forno. The tube shape and the roasted edges hold strong meat and tomato sauces, cream sauces, pesto and cheese bakes. Also excellent in pasta salads and antipasti bowls, since rigatoni keep their bite even cold.

Important: use plenty of salted water, a level tablespoon of Luisenhaller deep-rock salt per litre of water. Rigatoni need around 11 to 13 minutes for al dente.

Rigatoni with bolognese in four steps

1. Sear 500 g of minced beef in olive oil, add a finely diced onion and two garlic cloves, sweat together.
2. Deglaze with a glass of red wine and let it reduce.
3. Add two tins of chopped tomatoes, a teaspoon of Tuscan pasta spice and a pinch of sugar. Simmer gently for at least 45 minutes.
4. Cook the rigatoni al dente, drain, mix with the bolognese and serve with freshly grated parmesan and a pinch of Sieben pepper.

At a glance

• Handmade tube pasta of 100% durum wheat semolina
• Bronze drawing with a rough surface for optimal sauce binding
• Made by the Churfränkische Nudelmanufaktur in Klingenberg
• Al dente, versatile for bolognese, bakes and pasta salads
• Without eggs, vegan, keeps for several months

Goes well with

For the classic bolognese our Tuscan pasta spice is the ideal companion. If you prefer pesto, reach for our Pesto. For variety pasta we also have Tagliatelle and classic Spaghetti. For a complete pasta gift set our Pasta Box Tomato is the right choice.

Frequently Asked Questions

How long do rigatoni need to cook?
11 to 13 minutes in plenty of salted water for al dente, that is firm to the bite with a soft exterior and a firm core. For pasta al forno cook them more briefly, about 8 to 9 minutes, as they continue to cook in the oven.

What is bronze drawing and why does it matter?
Bronze drawing means the pasta dough is pressed through bronze dies. This creates a rough, slightly grippy surface. This roughness is decisive for sauce binding. The sauce clings to the pasta instead of landing on the bottom of the plate. Industrial Teflon-drawn pasta is smoother and comparatively sauce-unfriendly.

How do rigatoni differ from other tube pasta like penne?
Rigatoni are larger in diameter, cut straight and usually ridged. Penne, by contrast, are thinner and cut at an angle. Rigatoni therefore carry larger pieces and more sauce, ideal for ragu with meat or vegetable pieces. Penne are more for finer sauces like arrabbiata.

Are the rigatoni vegan and gluten-free?
Vegan yes, gluten-free no. The rigatoni are made of pure durum wheat semolina and contain no egg. As durum wheat contains gluten, however, they are not suitable for people with coeliac disease or gluten intolerance.