Pasta Toscana Rigatoni is a large, ridged tube pasta made from 100% Tuscan Durum Wheat Semolina, shaped through traditional bronze dies for a naturally rough texture. Holds up beautifully to hearty sauces, baked dishes, and chunky ragù. Slow-dried in Tuscany, Italy. Non-GMO. 1 lb (454g).
Pasta Toscana Rigatoni 1 lb – Bronze-Die Crafted, 100% Tuscan Durum Wheat, Product of Italy
- Bronze-Die Crafted — extruded through traditional bronze dies for a rough, ridged surface that grips thick, chunky sauces; more flavorful and restaurant-quality
- 100% Tuscan Durum Wheat Semolina — made from premium Italian Durum Wheat Semolina grown in Tuscany; high protein content, firm texture, and superior al dente performance
- Rigatoni Shape — large, ridged tube is the ultimate vessel for meat sauces, baked pasta, sausage ragù, and robust vegetable preparations
- Made in Tuscany, Italy — slow-dried using artisanal Tuscan methods that preserve natural wheat flavor
- Baked Pasta Essential — perfect for pasta al forno, baked ziti-style dishes, and one-pot meals; holds structure even after oven cooking
How to Use
Bring a large pot of generously salted water to a rolling boil. Add Pasta Toscana Rigatoni and cook for 10–13 minutes, stirring occasionally, until al dente. Taste at 10 minutes — the large tubes should be firm with a clean bite. Drain and toss immediately with your sauce. Rigatoni is built for bold, hearty sauces: slow-cooked Bolognese, wild boar ragù, sausage and fennel sauce, or spicy nduja. The ridged tube grips thick sauces on the outside while the hollow interior holds additional sauce with each bite. For baked pasta, par-cook rigatoni 2 minutes short of al dente, toss with meat sauce, layer in a baking dish with mozzarella and béchamel, and bake at 375°F until golden.
About Pasta Toscana
Pasta Toscana is an artisan Italian pasta brand rooted in the rich agricultural traditions of Tuscany, Italy. Each variety is crafted from a single, carefully sourced ingredient: premium Durum Wheat Semolina grown in the fertile hills of Tuscany. Using traditional bronze-die extrusion and slow-drying methods, Pasta Toscana creates pasta with a rough, porous texture that grips sauce the way great Italian pasta should — delivering an authentic, restaurant-quality experience in every bowl.
Frequently Asked Questions
What is Pasta Toscana Rigatoni made from?
100% Tuscan Durum Wheat Semolina, bronze-die extruded for a rough texture that grips sauce. Non-GMO, slow-dried for authentic Italian quality.
What sauces work best?
Chunky meat sauces, baked pasta, and creamy sauces. The bronze-die texture holds sauce exceptionally well.
Explore more in our Pantry collection.
Learn more at pastatoscana.com.
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