Strampelli Rigatoni

Name: Strampelli Rigatoni
Brand: SPECIALITY FINE FOOD TRADERS
SKU: STAR500
Price: 5.00 GBP
Availability: InStock

£5.00

500g Amatrice, Italy / Bronze-Die

A robust short-cut rigatoni from Pastificio Strampelli — deep external ridges and a wide hollow centre that hold the heaviest sauces in the Italian repertoire. 100% Italian durum wheat semolina, bronze-die extruded and slow-dried at over 1,000m altitude in Amatrice, Lazio — the home of Amatriciana itself

Strampelli Rigatoni

£5.00

Rigatoni from Pastificio Strampelli — a strong, generous short-cut pasta with deep external ridges that grip full-bodied sauces and a wide hollow centre that captures everything else. Where penne suits a tighter, more refined sauce, rigatoni is built for richness — slow-cooked ragùs, oxtail, beef cheek, full-bodied tomato dressings, baked dishes layered with cheese. The structure is robust enough to hold its bite under long cooking and to stand up to the heaviest sauces in the Italian repertoire.

Pastificio Strampelli operates over 1,000 metres above sea level in Località Collegentilesco, in the municipality of Amatrice, Lazio — the same Apennine territory where the Amatriciana sauce was born. Their pasta is made from 100% Italian durum wheat semolina, mixed with pure spring water from the nearby Monte Pizzuto and Monte Velino. The pasta is bronze-die extruded — the traditional method that gives the surface a rough, porous texture — and slow-dried at low temperature. Both processes matter: bronze-die extrusion creates the microscopically rough surface that grips sauce; slow drying preserves the wheat structure and develops the toothsome bite that is the signature of properly made artisan pasta. Most supermarket pasta is teflon-extruded and dried fast at high temperature — the result is smooth, slick and one-dimensional. Strampelli is the opposite: rough, textured, and built to be the equal of the sauce it carries.

Rigatoni is the working short-cut shape of central Italian cooking, and a Strampelli rigatoni from Amatrice is the right starting point for the dish.

Producer: Pastificio Strampelli, Amatrice, Lazio, Italy

Production: Bronze-die extruded, slow-dried at over 1,000m altitude

Wheat: 100% Italian durum wheat semolina

Water source: Spring water from Monte Pizzuto and Monte Velino

Cooking time: 9–11 minutes (check pack for confirmation)

Ingredients: Durum wheat semolina, water · May contain soy and mustard

Net: 500g

Allergens: Cereals containing gluten (wheat) · May contain soy and mustard

Storage: Store in a cool, dry place

Bring a generous pan of water to a rolling boil — at least 1 litre per 100g of pasta. Salt the water heavily before adding the pasta: around 10g of fine salt per litre. The water should taste of the sea. Pasta cooked in unsalted or under-salted water is one of the most common kitchen mistakes, and it cannot be corrected at the table.

Add the pasta and stir for the first 30 seconds to prevent sticking. Cook for 9-11 minutes, testing a piece a minute before the lower end of the range and pulling when the pasta is still slightly firm at the centre. The pasta will continue to cook for another 30 seconds in the residual heat as you finish the dish.

Reserve a mug of pasta water before you drain. The starchy water is the key to a properly emulsified sauce and helps the dressing cling to the pasta — most home cooks forget this step and the dish suffers for it.

Drain the pasta one to two minutes short of fully cooked and finish it directly in the pan with the sauce, adding splashes of pasta water to bring everything together. Toss vigorously for the final minute over a medium heat — this is the mantecatura, where the pasta and sauce become one dish rather than two ingredients on a plate. Rigatoni in particular benefits from this finish because the deep ridges and wide tubes need active tossing to fully coat with sauce.

Suggested for: Amatriciana (the dish of the producer's home town), ragù alla bolognese, oxtail or beef cheek ragù, sausage and fennel, slow-cooked lamb sugo, pasta alla Norma, baked rigatoni with mozzarella and béchamel. The robust structure of rigatoni stands up to long oven cooking and is the right shape for any baked pasta dish.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Rigatoni from Pastificio Strampelli — a strong, generous short-cut pasta with deep external ridges that grip full-bodied sauces and a wide hollow centre that captures everything else. Where penne suits a tighter, more refined sauce, rigatoni is built for richness — slow-cooked ragùs, oxtail, beef cheek, full-bodied tomato dressings, baked dishes layered with cheese. The structure is robust enough to hold its bite under long cooking and to stand up to the heaviest sauces in the Italian repertoire.

Pastificio Strampelli operates over 1,000 metres above sea level in Località Collegentilesco, in the municipality of Amatrice, Lazio — the same Apennine territory where the Amatriciana sauce was born. Their pasta is made from 100% Italian durum wheat semolina, mixed with pure spring water from the nearby Monte Pizzuto and Monte Velino. The pasta is bronze-die extruded — the traditional method that gives the surface a rough, porous texture — and slow-dried at low temperature. Both processes matter: bronze-die extrusion creates the microscopically rough surface that grips sauce; slow drying preserves the wheat structure and develops the toothsome bite that is the signature of properly made artisan pasta. Most supermarket pasta is teflon-extruded and dried fast at high temperature — the result is smooth, slick and one-dimensional. Strampelli is the opposite: rough, textured, and built to be the equal of the sauce it carries.