De Cecco
De Cecco Mezzi Rigatoni No. 26
What it is
Mezzi rigatoni are a type of short, ridged pasta. The name 'mezzi' means 'half' in Italian, suggesting these are shorter than standard rigatoni. The ridges on the pasta's surface are designed to hold sauces well. This pasta is made from durum wheat semolina, a common ingredient for dried pasta.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces.
- With hearty meat sauces
- In baked pasta dishes
- With creamy vegetable sauces
- As a base for pasta salads
To cook mezzi rigatoni, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. The ridges help the sauce cling to the pasta.
How it differs from similar foods
Mezzi rigatoni are shorter than regular rigatoni, making them easier to eat and mix with ingredients in dishes like casseroles. The wider diameter compared to penne also allows them to capture chunkier sauces more effectively. Their ridged exterior is a key feature for sauce adhesion.
Who it is for
Home cooks looking for a sturdy pasta shape that can stand up to robust sauces and baking.
How to keep the rest
Store any unused dried mezzi rigatoni in a cool, dry place in an airtight container. This helps to keep the pasta fresh and prevents it from absorbing moisture or odors from the pantry. Properly stored, it will maintain its quality for a long time.