Spinach Rigatoni, Ridged and Green.
5 sizes, $7 to $150.
Ridged tubes with spinach in the dough. Same sturdy build as the plain rigatoni, so it still stands up to a long-simmered sauce and still finishes well in the oven. The green reads beautifully through a red sauce in a baked dish, which is why this one turns up at holiday tables more than any other variant we make.
Semolina flour, water, and spinach.
Order this pasta
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Sizes and prices
Same five packages for every shape we make.
250 g / 8.8 oz
2 portions
$7
600 g / 1.3 lb
4 to 6 portions
$20
1.3 kg / 3 lb
10 to 13 portions
$40
2.2 kg / 5 lb
15 to 22 portions
$70
4.5 kg / 10 lb
30 to 45 portions
$150
Best paired with
- Baked ziti-style casseroles
- Sunday gravy
- Ricotta and spinach bake
- Sausage and peppers
- Vodka sauce
- Mushroom cream sauce
Cooking tip
Undercook it by a minute if it is going into the oven. It will finish in the bake and the ridges will hold their edge instead of going soft.
About the spinach dough
The spinach goes into the dough, so the colour is the vegetable and not a dye. It tastes mild, closer to fresh pasta than to a bowl of greens.