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Rigatoni,
inspired by “riga” (ridges), is one of Italy’s most beloved shapes. Born in
Rome, this classic pasta was the muse for the famous Italian director,
Federico Fellini, who created television commercials in Italy for Barilla in
1985.
Perfect for ...
The
large diameter and ridges of Rigatoni make it ideal for retaining sauces on
the entire surface, inside and out! Try Rigatoni with chunkier meat or
vegetable-based sauces, refined dairy-based sauces, like a mushroom cream
sauce, tomato sauces, or spicy sauces. Rigatoni is also delicious in baked
casserole dishes, known as “pasta al forno."
Benefits
Great source of energy
Low Glycemic Index, keeping you fuller, longer
Suitable For
Vegan
Vegetarian
Ingredients & Nutrition
What's in Barilla Rigatoni?
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Semolina
Ground from Durum wheat grains.
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Water
We use Purified water in our products.
What's the nutritional value?
A typical 85g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.
| Values | Units (per 85g) | Average Quantity per 100g |
|---|---|---|
| Energy | 1293 kJ (309 Cal) | 1521 kJ (364 Cal) |
| Protein | 10.2 g | 12 g |
| Total Fat | 1.7 g | 2 g |
| Sat Fat | 0.4 g | 0.5 g |
| Carbohydrate | 60.9 g | 71.7 g |
| Sugar | 3 g | 3.5 g |
| Dietary Fibre | 2.6 g | 3 g |
| Sodium | less than 5 mg | 5 mg |
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Full Ingredients and Nutrition
Cooking & Measuring
Measuring your pasta
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Our Chef’s tip
Salt will help flavour to the pasta but avoid adding oil as your sauce won't stick
COOKING YOUR PASTA
1
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.
2
Add pasta to boiling water. Stir occasionally.
3
Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
4
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.
Full Cooking Instructions
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