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Rigatoni (US: / r ɪ ɡ ə ˈ t oʊ n i /, Italian: [riɡaˈtoːni]) is a type of pasta. [ 1 ] [ 2 ] [ 3 ] They are larger than penne and ziti , and sometimes slightly curved, but not as curved as elbow macaroni .
Thin twisted pasta made of durum wheat and water. [111] Trofie bastarde are made with chestnut flour. [112] possibly from Greek trophe, "food" [18] or local Genovese dialect strofissià or strufuggiâ, "to rub". [112] Rechelline, trofiette. [112] Liguria [112] Trottole: Pasta in the shape of spinning tops [113] Tuffoli: Ridged rigatoni Vesuvio ...
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
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Rigatoni with Spicy Eggplant and Mozzarella by Missy Robbins. This pasta dish is always what I want to eat while I'm at home. It's both simple and vibrant, and can be made even easier when using ...
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Pappardelle (Italian: [papparˈdɛlle]; sg.: pappardella; from the verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, [1] originating from the Tuscany region of Italy.
Chef Joe Isidori of New York City's Arthur & Sons dropped by "GMA3" recently to cook up one of his delicious pasta dishes. Chef Isidori's Country-Style Rigatoni Ingredients: 1 lb. rigatoni, pre ...