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DeLallo Mezzi Rigatoni Pasta 1 lb.

$2.49
$2.49
Description

Details

Our authentic Italian pasta begins in the durum wheat fields of Puglia, Italy, where climate and soil produce premium grains. Expertly milled semolina flour is combined with cool, spring water, then extruded using bronze plates. This is what gives our pasta its unique texture: a coarse surface that will hug your favorite sauce and enhance the flavor of your dishes. With a traditional method of slow drying at low temperatures, DeLallo Pasta retains its fresh-bread taste and cooks al dente every time. Like its little sibling rigatoni but bigger, mezzi rigatoni is named for its ridges, a hollow tube-shaped body perfect for chunky and meaty sauces.
- An authentic Italian pasta crafted with generations of Italian pasta-making experience.
- Made with 100% Italian hard-durum wheat. No additives or enriched flours.
- Extruded with bronze dies for ideal sauce-hugging texture.
- Pasta is slow-dried at low temperatures to preserve that signature fresh-bread flavor and to always cook up al dente.
Recipes

Recipes

Creamy Sun-Dried Tomato Chicken Skillet with Rigatoni
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Calabrian Chili and Tomato Pasta Sauce with Rigatoni
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Tips

Tips

A half-size shorter than traditional rigatoni, this special cut is a great way to serve up hearty, chunky rag
Shipping

Total After Discounts

Standard

2-Day

Overnight

Up to $24.99

$4.95 $25 $35

$25 – $99.99

$4.95 $30 $40

$100 – $149.99

FREE $35 $45

$150 + 

FREE

$40 $50

DeLallo Sample Kits & Gift Cards include free Standard Shipping.

Nutritionals

Nutritionals

IngredientsSemolina, Niacin, Ferrous Lactate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid.
Serving Size 2 OZ (56G) DRY
Calories 200
Total Fat (g) 1
Saturated Fat (g) 0
Trans Fat (g) 0
Cholesterol 0
Sodium 0
Total Carbohydrates (g) 41
Fiber (g) 2
Sugars (g) 2
Protein (g) 7
Gluten-Free? N
Organic? N
GMO? N
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Testimonials

I know that no matter what product I buy with the DeLallo name on it, it's going to be top quality, good for me and my family, and totally delicious.
Heidi Larsen, Food blogger, Foodiecrush.com