Rao's Homemade Rigatoni Pasta

Since 1896. Premium, traditionally crafted. Over 120 years in the making. When you only have two ingredients-durum semolina flour and water-everything you do matters. Which is why we start with the finest wheat from Italy, mill it ourselves into flour, and add just the right amount of water to create our pasta dough. Bronze die cutting creates pasta grooves that grab every drop of sauce, and our slow and low drying process maximizes the al dente texture. The light amber color is the proof we got it right. This pasta gets its name from the Italian word rigato, meaning ridged. Its lined exterior makes it the best pasta to use for thick and creamy sauces. House-milled semolina flour. Traditional bronze die cut. Dried slow & low. Food safe.