F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Rigatoni Napoletani Pasta
What it is
This is a type of dried pasta shaped into large, ridged tubes. The name "napoletani" suggests a connection to Naples, a city known for its rich culinary traditions. The pasta is made from durum wheat semolina and water, a common combination for dried pasta. The ridges on the surface are designed to hold sauces well. The shape is substantial, making it suitable for hearty dishes.
How people cook with it
Rigatoni napoletani is a versatile pasta shape that works well with a variety of sauces and ingredients.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Pasta bakes
To cook rigatoni napoletani, bring a large pot of generously 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 have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta with your chosen sauce immediately, adding a little of the reserved pasta water if needed to help the sauce coat the rigatoni evenly. This pasta is also excellent for baking.
How it differs from similar foods
Compared to smaller rigatoni, rigatoni napoletani is larger in diameter and length, offering a more substantial bite. The deeper ridges are also more pronounced, providing an even better surface area for thick and chunky sauces to cling to. This size difference makes it ideal for dishes where the pasta needs to stand up to robust flavors.
Who it is for
Home cooks looking for a pasta shape that can hold up to rich and flavorful sauces.
How to keep the rest
Store any unused dried pasta in a cool, dry place in an airtight container or its original packaging. This helps to keep it fresh and prevent it from absorbing moisture or odors from the kitchen. Properly stored, it can last for a long time.