A very short, grooved and straight cut shape, coming from Campania. Mezzi rigatoni lend themselves to both meat and vegetable based recipes, provided theyre fluid enough to penetrate the grooves in this type of pasta. How can you not want a steaming portion of this pasta at least as high as Mount Vesuvius?
Scheda delle caratteristiche fisiche del prodotto
|Cross section (mm)||1.4/1.6
|Al dente cooking time (min)||9|