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 are also known for at least nine different pasta forms. Additives in dried, commercially sold pasta include vitamins and minerals that are lost from the durum wheat endosperm during milling. They are added back to the semolina flour once it is ground. Micronutrients added may include niacin (vitamin B3), riboflavin (vitamin B2), folate, thiamine (vitamin B1), and ferrous iron. Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made