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Rustichella Saragolla Rigatoncini

Old is new, even in the pasta world.

Saragollo is an heirloom variety of wheat that's been grown for centuries in the Abruzzo region of Italy (where local pasta maker Rustichella operates). It has a darker color than the durum wheat pasta most of us are familiar with and its flavor is decidedly stronger: nutty, a little toasty, with characteristics that are closer to bread than factory made pasta. Like all pastas, it's extruded through bronze dies to give the noodles a rougher texture that grips sauce. In this case, they've extruded it into the shape rigatoncini—a slightly smaller version of the ribbed tubes called rigatoni.
I've been enjoying the pasta simply with tomatoes, a bit of pancetta or bacon, and some nice salty Pecorino Romano or Parmigiano Reggiano.

Rustichella Saragolla Rigatoncini

P-RUS-RCI 500 g bag
Ships for flat rate

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