Rao s Homemade Rigatoni Pasta, 16 Ounces, 6 Per Case

Over 120 Years In The Making. When You Only Have Two Ingredients - Durum Semolina Flour And Water - Everything You Do Matters. Which Is Why We Start With The Finest Wheat From Italy, Mill It Ourselves Into Flour, And Add Just The Right Amount Of Water To Create Our Pasta Dough. Bronze Die Cutting Creates Pasta Grooves That Grab Every Drop Of Sauce And Our Slow And Low Drying Process Maximizes The Al Dente Texture. The Light Amber Color Is The Proof We Get It Right.

Preparation

Boil - Use 6 Quarts Of Water For Each Pound Of Pasta. Bring To A Boil. Toss In A Pinch Of Salt. Add Pasta To Boiling Water. Stir Occasionally. Cook For 11-12 Minutes And Drain. Cook For 11 Minutes If You Prefer Al Dente. Serve With Your Favorite Rao s Homemade Sauce.