Some people claim that Pipe can be traced back to the times of Roman cooking while others maintain that this type of pasta originated more generically from the central-southern part of Italy.
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.
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.
Available in 500g and 3 Kg packs.
Among the countless versions of maccherone, apparently Sedani were first created in Naples with a smooth shape and the name "denti di elefante" (elephant's tooth), and later acquired the grooved pattern like the ridges on celery, according to some from Tuscany, and the change in the original name.
Sedani Rigati (ridged version) go very well with elaborate condiments such as ragùs made from meat and mushrooms or sausage, but they are equally as good for preparing oven-baked dishes or simply with tomato and basil.
Available in 500g or 3 Kg packs.