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The everyday quill, ridged so the sauce has something to hold.
Rigate means ridged, and the ridges are not decoration: cut along the length of each quill, they multiply the surface a sauce can cling to, and the bronze die roughens every millimetre of it.
Estate-grown durum, drawn through bronze, dried slowly over twenty-two hours at low heat. Two ingredients on the pack — semolina and water — and the harvest year printed beside them.
Penne is the shape Italian weeknights run on: it takes a tomato sauce, a vegetable sauce, a baked dish, a cold pasta salad, all without complaint. Rigatoni is its bigger brother, for the sauces with more ambition.
The everyday quill, ridged so the sauce has something to hold.
Rigate means ridged, and the ridges are not decoration: cut along the length of each quill, they multiply the surface a sauce can cling to, and the bronze die roughens every millimetre of it.
Estate-grown durum, drawn through bronze, dried slowly over twenty-two hours at low heat. Two ingredients on the pack — semolina and water — and the harvest year printed beside them.
Penne is the shape Italian weeknights run on: it takes a tomato sauce, a vegetable sauce, a baked dish, a cold pasta salad, all without complaint. Rigatoni is its bigger brother, for the sauces with more ambition.
