Rigatoni Mealitaly is a type of pasta perfect with “staple” sauces such as pajata, if we want to keep the Latio tradition or with classic Neapolitan ragu sauce or Bolognese. Rigatoni does not loose its shape and maintain its personality: a classic pasta that shows its best sides with meat sauce and vegetables.
bronze drawn /
We use only high quality semolina. All shapes of pasta are drawn in bronze, which has a slower scroll, giving the pasta roughness and porosity, providing excellent hold of the dressings.
slow drying /
The drying takes place slowly (up to 42 hours) and at low temperature (up to 50 °C) in static cells. Here, the unique balance of time, heat and humidity reproduces the famous “wind tunnel” of Roma Street in Gragnano.
durum wheat semolina and water
cooking time /
from 13 to 16 minutes