These big chunky ribbed tubes are the perfect short pasta to partner with any of our Sabato pasta sauces or to serve with a rich meat sauce.
Rustichella rigatoncini has a cooking time of approximately 10 - 12 minutes and has a high yield per kg.
Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.