San Giorgio, New World Pasta Company
San Giorgio Mostaccioli Rigati Pasta
What it is
Mostaccioli rigati are a type of dry pasta made from durum wheat semolina. The name 'mostaccioli' refers to the quill-like shape, and 'rigati' indicates that the pasta has ridges. These ridges are designed to help sauces adhere better to the pasta's surface, making it a versatile choice for many dishes. This pasta is a pantry staple, offering a satisfying texture and a neutral flavor that complements a wide range of ingredients.
How people cook with it
This pasta shape is excellent for holding chunky sauces and baked dishes. It is a popular choice for family meals.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Pasta salads
To cook mostaccioli rigati, 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 the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained pasta with your chosen sauce immediately, adding a little reserved pasta water if needed to achieve the desired consistency. This pasta is also great for baking.
How it differs from similar foods
Compared to smoother pasta shapes like penne lisce, the ridges on mostaccioli rigati provide more surface area for sauces to cling to. This makes it ideal for thicker, chunkier sauces that might slide off smoother pasta. The hollow center also traps sauce inside.
Who it is for
Home cooks preparing classic Italian-inspired meals will find this pasta shape very useful.
How to keep the rest
Store uncooked mostaccioli rigati in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Properly stored, it can last for a long time, maintaining its quality for future meals. Avoid storing it in humid conditions.