Rigatoni—also known as maccheroni—is one of the most popular cuts in Rome and Sicily. Their wide, tubular shape and ridged grooves are perfect for capturing all kinds of sauces. Like all of Rustichella d’Abruzzo’s egg pasta, their Egg Rigatoni is made from top quality durum wheat semolina and a high percentage of free-range eggs—about six to seven eggs per two pounds of flour—for extra-rich flavor. Serve with a creamy mushroom ragù or a classic bolognese.
