Mezzi Rigatoni Giuseppe Cocco 500g - Artisan Pasta

Rigatoni are one of the most serious pasta shapes around. Short, ridged, with a central cavity that collects the sauce and external ridges that hold it on every inch of its surface. In its "mezzi" (half) version — shorter and more manageable — it's even more versatile: it cooks well, doesn't break, and ends up on the spoon with the condiment exactly as it should.

Giuseppe Cocco's rigatoni are produced in Fara San Martino with spring water, extra durum wheat semolina from the best grains in the world and Italy, rough bronze dies, and low-temperature drying. Twelve minutes of cooking time, one more than shorter shapes — because the thickness is just right and shouldn't be rushed.

Why choose them

• Rough bronze die — the ridges hold the sauce
• Spring water from Fara San Martino, extra semolina from the best durum wheat in the world and Italy
• Low-temperature drying — preserves aroma and texture
• Mezzi Rigatoni shape: 12 minutes cooking time al dente
• Artisan pasta factory registered in the Chieti Province Artisan Register no. 31794
• 🇮🇹 Produced in Fara San Martino, Abruzzo

How to use them

With a ragù of crumbled dry sausage, tomato, and pecorino, it's a first course that leaves nothing on the plate. With diced ventricina in the sauce, they become the ideal shape for collecting every drop of condiment. With sautéed mushrooms and a drizzle of raw oil, they are more elegant than they seem. With a chickpea and rosemary cream, in a more rustic version, they hold their texture without yielding. The short shape also makes them perfect for baking, with béchamel and ragù, for a baked pasta that's worth the trip.

Ingredients

Durum wheat semolina, water.

May contain traces of eggs, soy and mustard. Country of wheat cultivation: Arizona and Italy. Country of milling: Italy.

Product details

Type: Durum wheat semolina pasta — Mezzi Rigatoni shape

Origin: Abruzzo — Fara San Martino (CH)

Producer: Pastificio Artigiano Cav. Giuseppe Cocco

Weight: 500 g Cooking time: 12 minutes al dente

Die: rough bronze

Storage

Store in a cool, dry place, away from heat sources and direct light.

A tip from Fratelli Belfiore

< With crumbled spicy dry sausage in a pan, a ladle of cooking water, and grated aged pecorino on top, it's ready in fifteen minutes. If you have more time, bake them with ventricina ragù and mozzarella: the short shape holds up better in the oven than any other.>