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 processing weighed and the speed of the belt is used to calculate the semolina flow. Loss-in Weight Feeds: in which the change in weight of the hopper which the semolina is poured from indicates the semolina flow. Slanted Surface System: in which the movements of variable speed extraction elements (like screws and bolts) are measured by the electronic devices and are converted to the semolina flow. The exact amount of water needed for the dough depends on the final shape of the pasta. Long pastas should have less moisture content (and therefore less water) so they will be able to stretch