Rigatelli is known for its resemblance to its larger cousin, Rigatoni, but distinguishes itself with a smaller size and more pronounced ridges (righe). These short, thick tubes are a trusted form by Italian chefs for carrying even the heaviest of sauces. The vertical lines along the cut of the tube cling to everything from cheese shavings to minced meat, while the wide diameter and straight cut also make it suitable for stuffing and baking. Popular in classic Lazio and Roman cuisine, Rigatelli integrates every layer of sauce with the pasta’s texture, enabling you to create rich and satisfying Mediterranean flavors.entations and achieve perfect flavor balance.