{"product_id":"rigatoni","title":"Rigatoni","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRigatoni, handmade tube pasta from the Churfränkische Nudelmanufaktur\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRigatoni 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e use plenty of salted water, a level tablespoon of \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e per litre of water. Rigatoni need around 11 to 13 minutes for al dente.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRigatoni with bolognese in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSear 500 g of minced beef in olive oil, add a finely diced onion and two garlic cloves, sweat together.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a glass of red wine and let it reduce.\u003c\/li\u003e\n\u003cli\u003eAdd two tins of chopped tomatoes, a teaspoon of \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e and a pinch of sugar. Simmer gently for at least 45 minutes.\u003c\/li\u003e\n\u003cli\u003eCook the rigatoni al dente, drain, mix with the bolognese and serve with freshly grated parmesan and a pinch of \u003ca href=\"\/en\/products\/sieben-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSieben pepper\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade tube pasta of 100% durum wheat semolina\u003c\/li\u003e\n\u003cli\u003eBronze drawing with a rough surface for optimal sauce binding\u003c\/li\u003e\n\u003cli\u003eMade by the Churfränkische Nudelmanufaktur in Klingenberg\u003c\/li\u003e\n\u003cli\u003eAl dente, versatile for bolognese, bakes and pasta salads\u003c\/li\u003e\n\u003cli\u003eWithout eggs, vegan, keeps for several months\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the classic bolognese our \u003ca href=\"\/en\/products\/toskanisches-pastagewuerz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTuscan pasta spice\u003c\/strong\u003e\u003c\/a\u003e is the ideal companion. If you prefer pesto, reach for our \u003ca href=\"\/en\/products\/pesto\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePesto\u003c\/strong\u003e\u003c\/a\u003e. For variety pasta we also have \u003ca href=\"\/en\/products\/tagliatelle\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTagliatelle\u003c\/strong\u003e\u003c\/a\u003e and classic \u003ca href=\"\/en\/products\/spaghetti\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpaghetti\u003c\/strong\u003e\u003c\/a\u003e. For a complete pasta gift set our \u003ca href=\"\/en\/products\/pastabox-tomate-geschenkset\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePasta Box Tomato\u003c\/strong\u003e\u003c\/a\u003e is the right choice.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do rigatoni need to cook?\u003c\/strong\u003e\u003cbr\u003e\n11 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is bronze drawing and why does it matter?\u003c\/strong\u003e\u003cbr\u003e\nBronze 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do rigatoni differ from other tube pasta like penne?\u003c\/strong\u003e\u003cbr\u003e\nRigatoni 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre the rigatoni vegan and gluten-free?\u003c\/strong\u003e\u003cbr\u003e\nVegan 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.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How long do rigatoni need to cook?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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.\"}},{\"@type\":\"Question\",\"name\":\"What is bronze drawing and why does it matter?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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.\"}},{\"@type\":\"Question\",\"name\":\"How do rigatoni differ from penne?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"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.\"}},{\"@type\":\"Question\",\"name\":\"Are the rigatoni vegan and gluten-free?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Vegan yes, gluten-free no. The rigatoni are made of pure durum wheat semolina and contain no egg. As durum wheat contains gluten, they are not suitable for people with coeliac disease or gluten intolerance.\"}}]}\u003c\/script\u003e","brand":"Churfränkische Nudelmanufaktur","offers":[{"title":"Default Title","offer_id":52927918604554,"sku":"23883","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Rigatoni_web.png?v=1777050036","url":"https:\/\/altesgewuerzamt.de\/en\/products\/rigatoni","provider":"www.altesgewuerzamt.de","version":"1.0","type":"link"}