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Endorsements |
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“It says that the grooved ridges, formerly only available in short tubular pasta, allow the pasta to hold more sauce than its smooth brethren, and it’s true. Moreover, the increased surface area created by the new texture leads to a faster cooking pasta…” - San Francisco Chronicle, August 25, 2004
"[Barilla Pasta] just got better with the addition of its ‘rigati’ line.” - San Antonio Express-News, July 21, 2004
“We tried it and liked what we tasted.” – The Philadelphia Inquirer, July 1, 2004
“[Barilla Rigati] captures and holds sauce better than traditional smooth pastas.” - The Baltimore Sun, June 30, 2004
“The rigati cuts have ridges running the length of their long strands, which provide a nestling spot for heartier sauces.” - The Atlanta Journal-Constitution, June 17, 2004
“And this pasta actually does have ridges that have been created for a real reason – to hold more sauce….you really can taste the difference!” -Phil Lempert, Supermarket Guru, June 9, 2004
“We love the texture of Barilla’s ‘Rigati’ (ridged) line of pasta. The noodles’ ridges picked up more of the pasta sauce…”
- Chicago Tribune, March 27, 2004 | |
Barilla is heating up America’s love affair with pasta by introducing an innovative line of long cuts created especially for sauce lovers, Rigati. In Italian, “rigati” means “ridged.” Pasta shapes with ridges tend to hold more sauce because of the incremental surface area created by the grooves versus their smooth-shaped counterparts. Rigati shapes have been adored by Italians for centuries for this reason, but also for enhancing the “mouthfeel” and eating enjoyment of favorite pasta dishes. Historically, rigati appears to have been mostly reserved for short pasta shapes, of which Penne Rigate is probably the most recognized in Italy and in the United States. Now, Barilla has brought rigati to three favorite long cuts: Spaghetti, Fettuccine and Bucatini. “Cooking with Rigati creates new recipe possibilities,” said James Beard Award-winning chef Roberto Donna. “The ridges allow Italian food lovers like me to experiment with ingredients and sauces. Rigati lets me put a contemporary twist on traditional pasta dishes.”
The Rigati cuts are adaptations of Italian favorites and can be used in similar dishes as their original counterparts:
Spaghetti Rigati: Spaghetti, the most famous pasta shape, was born in the south of Italy. The name comes from the word “
spago”, meaning “
thin strings,” Spaghetti Rigati takes this Italian and American favorite and adds more texture and interest. It is designed with four ridges running along the length of the noodle—the cross-section of the spaghetti looks like an “X.” Just like Spaghetti, Spaghetti Rigati is perfect with a simple tomato sauce (with or without meat), fish-based or oil-based sauces, or of course,
Carbonara, another famous Italian dish originating in the hills of Lazio, the countryside around Rome.
Bucatini Rigati: Bucatini, a long tubular pasta resembling a drinking straw, originated in central Italy. It is most known in the signature Roman dish,
Bucatini all’ Amatriciana – a dish served with grated Pecorino, tomatoes, red pepper and pancetta that is said to have originated in Amatrice, a small town north of Rome. The more substantial nature of this cut makes it ideal for use with heartier sauces – either diary-based, vegetable-based or meat-based. Though similar in diameter to Spaghetti, Bucatini is not easy to twirl. By adding ridges, the six grooves on the outer surface area create a more flexible Bucatini to enhance the eating experience!
Fettuccine Rigate: Fettuccine is actually a derivation of Tagliatelle, an egg-based pasta that originated in the Emilia-Romagna region. Tagliatelle was originally rolled thin and cut into strips ¼ inch wide. Romans adapted Tagliatelle by rolling it a little thicker in density and thinner in width, to form Fettuccine. Fettuccine Rigate simply adds ridges to both sides of this favorite elegant cut. The grooves create a lighter, softer “mouthfeel” for every bite. Fettuccine is most known for
Fettuccine Alfredo, a dish with a simple cream, butter and cheese sauce created by a Roman restauranteur/chef - Alfredo Di Lelio in the 1920’s. Fettuccine Rigate is as versatile as its smooth counterpart – it is also great combined with dairy-based, oil-based or tomato-based sauces combined with meat, vegetables or seafood.
