Rigatoni: Box

Rigatoni is a wide tube with shallow grooves along the sides. The name comes from the Italian word rigare, meaning to scratch or draw a line. Those grooves are there for a reason.

This shape holds up to heavier sauces. It works well with ragù, carbonara, and baked dishes where you want structure and bite.

Zelli pasta looks and feels different because it is made differently. It is extruded through bronze dies, which leave a rough surface instead of a smooth, shiny one. That roughness helps sauce cling instead of sliding off.

Most large manufacturers use Teflon dies because they are faster and easier. The pasta comes out polished and slippery.

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