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£9.49 / 1kg paper bag
The tube. The ridge. The pasta built for serious sauces. My wife’s Fav.
Rigatoni's ridged exterior and wide hollow centre exist for one reason: to hold as much sauce as structurally possible. Every ridge grips. Every tube fills. This is not a subtle pasta — it's a vehicle for ragù, for sausage and fennel, for thick braised meat that would slide straight off a smooth shape.
Stone-milled heritage grain. Slow-dried. No additives, no fortification, no nonsense.
Texture & flavour: Substantial bite, thick walls, holds structure even at al dente. Nutty grain flavour that stands up to bold sauces without disappearing. The most forgiving shape we make — hard to overcook, easy to love.
Cook it: Big pot, lots of salt, hard boil. Rigatoni needs space. Pull it a minute early, finish in the sauce. Baked rigatoni with heritage grain béchamel and nduja is worth the afternoon.
The pasta you reach for when you want something that means business.
£9.49 / 1kg paper bag
The tube. The ridge. The pasta built for serious sauces. My wife’s Fav.
Rigatoni's ridged exterior and wide hollow centre exist for one reason: to hold as much sauce as structurally possible. Every ridge grips. Every tube fills. This is not a subtle pasta — it's a vehicle for ragù, for sausage and fennel, for thick braised meat that would slide straight off a smooth shape.
Stone-milled heritage grain. Slow-dried. No additives, no fortification, no nonsense.
Texture & flavour: Substantial bite, thick walls, holds structure even at al dente. Nutty grain flavour that stands up to bold sauces without disappearing. The most forgiving shape we make — hard to overcook, easy to love.
Cook it: Big pot, lots of salt, hard boil. Rigatoni needs space. Pull it a minute early, finish in the sauce. Baked rigatoni with heritage grain béchamel and nduja is worth the afternoon.
The pasta you reach for when you want something that means business.