Rigatoni Rigatoni Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word "rigatoni" comes from the Italian word "rigato" ("rigatone" being the augmentative and "rigatoni" the plural form), which means "ridged" or "lined", and is associated with the cuisine of southern and central Italy. Rigatoncini are a
Pasta up to two or three months. Should the pasta be dried completely, it can be placed back in the cupboard. Pasta exhibits a random molecular order rather than a crystalline structure. The moisture content of dried pasta is typically around 12%, indicating that dried pasta will remain a brittle solid until it is cooked and becomes malleable. The cooked product is, as a result, softer, more flexible, and chewy. Semolina flour is the ground endosperm of durum wheat, producing granules that absorb water during heating and an increase in viscosity due to semi-reordering of starch molecules. Another major component of