Pipe Rigate are a delicious variation of the Lumaca (snail) shape pasta which, thanks to the double-ended opening and the distinctive ridges, are perfect for mixing up with and capturing less dense, more liquid sauces for an enhanced pasta eating experience.
Over the years the Pasta Maker has developed our own recipe for making pasta that is a close to real Italian pasta as possible. We use only semolina durum and once the dough is ready, it is extruded through a bronze die which gives each piece of pipe rigate a lightly rough surface, akin to a fine sandpaper.
All of our pasta production is overseen by The Pasta Maker to ensure the best quality every time. Once extruded, the pasta is left to dry naturally for a short time and not packed until The Pasta Maker says it's ready.
Pipe Rigate are especially good with ragù sauces made from pork or beef, sausages or mushrooms. This pasta is also perfect for summer dishes with light sauces made from fresh tomatoes and mozzarella, or oven-baked dishes.