• Shape: Rigatoni
  • Description: With a name derived from the Italian for “ridged,” rigatoni offer a classic tube shape with ridges on the outside and a smooth face on the inside. Wider than both penne and ziti and with flat ends, rigatoni are well suited for recipes that call for heavy, hearty sauces, as well as for use in casseroles and more.



A pasta's ingredient blend is a major factor in determining its application suitability. To ensure pastas meet your needs, reference the ingredients used in its manufacture, in many cases, blends can be customized to your specifications.


Different shape and ingredient blends define a pasta's characteristics, which may include cook time, processing durability and more. Applications describe the most suitable and common uses for various pastas.


For rigatoni, the positions of measurement for thicknesses are the valleys between ridges. Measurements are taken using either precision digital calipers or point micrometers.


The outside diameters of rigatoni are determined after taking two measurements, requiring the pastas to be rotated 90° between measurements. Measurements are taken using precision digital calipers.


The lengths of rigatoni are determined as the distances between cuts. Measurements are taken using precision digital calipers.


To assure specified moisture, two batch samples are ground, weighed, heated in an air oven, placed in a desiccator and then re-weighed. Results are validated using two moisture validation machines.



Foodservice, Retail


Flour: Semolina, Hard Red Spring, Other Hard Wheat Flours, Whole Wheat, Vegetable Powder, Lentil Flour, Other Custom Flours

Egg: Whole Egg, Egg White, Egg Yolk

Additives: Enriched, Unenriched, Vegetable Additives, Vegetable Slurry, Myvaplex, Wheat Protein Isolate

Thickness 0.04"
Width 0.6"
Length 1.125"
Moisture 12%

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