Creamette, Nwpc
Creamette Mostaccioli Rigati Pasta
What it is
This is a type of dry pasta made from durum wheat semolina. It is shaped into short, ridged tubes, with angled ends. The ridges are designed to help hold sauces. This pasta is a staple ingredient in many kitchens, offering a versatile base for a wide range of dishes. Its texture and shape make it suitable for both simple and complex preparations.
How people cook with it
Mostaccioli rigati is excellent for baked dishes and hearty pasta salads. It pairs well with thick, chunky sauces.
- Baked pasta dishes
- Hearty pasta salads
- With thick sauces
- In casseroles
To cook, 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 should be tender but still firm to the bite. Drain the pasta thoroughly. It can then be tossed with your favorite sauce, added to soups, or used in baked dishes where it will absorb flavors during cooking.
How it differs from similar foods
Mostaccioli rigati differs from smooth penne by its distinct ridges, which provide more surface area for sauce to cling to. Its slightly larger diameter compared to some other short pasta shapes also gives it a more substantial feel in the mouth.
Who it is for
Home cooks looking for a reliable and versatile pasta shape for everyday meals.
How to keep the rest
Store any unused dry pasta in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing odors or moisture from the air. Properly stored, it can last for a long time.