Rao s Homemade Rigatoni Pasta, 16 Ounces, 6 Per Case

Rao s Homemade Rigatoni Pasta is made with durum semolina flour and water, using wheat from Italy that is milled into flour before the pasta dough is formed. Bronze die cutting creates grooves that help hold sauce, while the slow and low drying process supports al dente texture and a light amber color.

Uses

• Pasta Service: Use as rigatoni pasta for compatible pasta dishes and prepared meal applications.
• Sauce Pairing: Pair with compatible sauces where bronze die cut pasta grooves can help hold sauce.
• Pantry Stocking: Stock with pasta, noodles, Italian ingredients, and dry pantry staples.

Product Highlights

• Rigatoni pasta
• Made with durum semolina flour and water
• Made with wheat from Italy
• Bronze die cut to create grooves that grab sauce
• Slow and low drying process supports al dente texture
• Light amber color
• 16 ounce packs, 6 packs per case

Good Fit For

• Pasta shelves
• Italian food sections
• Pantry stocking
• Foodservice kitchens
• Prepared meal programs
• Dry pasta replenishment

Preparation & Use

• Use 6 quarts of water for each pound of pasta.
• Bring water to a boil, add a pinch of salt, then add pasta to boiling water.
• Stir occasionally, cook for 11 to 12 minutes, then drain.
• Cook for 11 minutes if al dente texture is preferred.
• Serve with compatible Rao s Homemade sauce or other compatible pasta sauces.