Rigatoni pasta

Italy has developed a distinctive culinary tradition over the centuries. Italians were able to bring many recipes of real masterpieces of culinary art and craftsmanship to the world tradition. To be sure, pizza is considered one of the most famous dishes of Italian cuisine. However, Italian pasta is not inferior in popularity to its compatriot. I agree, pizza began to be made in ancient times. True, pasta belongs to the oldest national dishes in Italy, which began to be made on the territory of the state from time immemorial.

Currently, Italian pasta is a kind of symbol of the country. Moreover, all pasta products produced in Italy are considered first-class food products. Italian pasta is also a kind of high quality sign. There are about 350 species of Italian pasta, among which you can find pasta for every taste. Italian pasta will leave few people indifferent, especially if the dish is prepared in accordance with the classical canons of the Italian culinary tradition.

Today, we want to tell you about one of the most popular types of Italian pasta rigatoni or rigatoni. Along with penne pasta, fusilli, stepmother, as well as cellentani, rigatoni pasta refers to a short variety of Italian pasta. This means that rigatone pasta differs in its small size. As a rule, the length of the rigatone paste does not exceed 4 centimeters. For residents of our latitudes, rigatone pasta has also been familiar for a long time.

True, in the interpretation of domestic pasta manufacturers, rigatone paste was transformed into a product called "horns, " only not curved, but straight. It is worth noting that Italian rigatoni paste is made from high-quality flour. The main feature of rigatoni paste can be considered that when cooking pasta significantly increases in size. For this reason, rigatoni pasta is used in Italy for making casseroles, and stuffed rigatoni is also very popular.

Rigatoni pasta is distinguished not only by its excellent taste, but also by its distinctive consumer abilities. for example, when cooking pasta, rigatoni does not boil and does not lose its shape, it only increases in size. In order to make rigatoni pasta correctly, you need to remember some of the intricacies. Firstly, it is worth taking the culinary process seriously and purchasing high-quality rigatoni paste. Nowadays, under the guise of Italian pasta, ordinary domestic pasta is sold, which in fact is strikingly different from real pasta.

Secondly, rigatoni pasta, like any other pasta, is primarily an independent dish and in no case a side dish. Pasta simply cannot get tired, because there are thousands of recipes for preparing the product. In no case do not cook rigatoni paste and follow the recommendations that the manufacturer usually places on the package. It takes no more than 12-15 minutes to cook rigatoni pasta.

Moreover, you should cook rigatoni paste in a large amount of water and add several spoons of olive oil to the water before cooking. rigatoni paste does not need to be washed after pasta is ready for consumption. To the table, rigatoni pasta is served with hot pasta as well as freshly made sauce.