Rigatoni
 Uncooked rigatoni | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | |
Rigatoni (US: /rɪɡəˈtoʊni/; Italian: [riɡaˈtoːni]) is a type of pasta originating in Italy.[1][2][3] They are larger than penne and ziti, and sometimes slightly curved, but not as curved as elbow macaroni. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike penne, the ends of rigatoni are cut perpendicular to the tube walls instead of diagonally.
The word "rigatoni" comes from the Italian word rigato (that stands for "lined, striped, ruled", rigatone being the augmentative, and rigatoni the plural form), which means "ridged" or "lined", and is associated with the cuisine of southern and central Italy.[4][3] Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino (pluralized -ini), denoting their relative size.
Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.[5]
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| Course | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Lazio |
| Main ingredients | Veal intestine with chyme, rigatoni |
Rigatoni con la pajata
Rigatoni con la pajata (Romanesco dialect; standard Italian rigatoni con la pagliata [riɡaˈtoːni kon la paʎˈʎaːta]) is a classic dish of the Roman cuisine. The dish can be found in some traditional trattorias in Rome. This specialty takes its name from the pajata, which indicates the small intestine of a calf fed only with its mother’s milk.
The intestine of the animal is first washed, cleaned without removing the chyme, and cut into 20–25-centimetre (7.9–9.8 in) cm-long pieces that are tied together with a thread. Once cooked, the enzymatic rennet of the intestine coagulates on contact with heat to create a thick, creamy, cheese-like sauce. This sauce is served with tomato sauce and rigatoni.[6]
See also
References
- ^ "Rigatoni Pasta History". Rigatoni Pasta History. Archived from the original on 22 December 2019. Retrieved 15 September 2018.
- ^ "the definition of rigatoni". Dictionary.com. Archived from the original on 26 August 2018. Retrieved 15 September 2018.
- ^ a b "Pasta Types". Thenibble.com. Archived from the original on 15 August 2012. Retrieved 22 August 2012.
- ^ "Pasta". Thenibble.com. Archived from the original on 22 August 2012. Retrieved 22 August 2012.
- ^ Oretta Zanini De Vita (15 October 2009). Encyclopedia of Pasta. University of California Press. p. 237. ISBN 978-0-520-94471-8.
ridged pasta collected the sauce and grated cheese better than smooth pasta. [...] Rigatoni, in particular, are perennial favorites in southern Italy, especially in Sicily
- ^ Boni, Ada (1983). The Roman Cuisine. Newton Compton. p. 150.
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