The form changes the results when the ingredients remain the same. Rigatura, from Arcobaleno, is a shape in the style of rigatoni with wider sloping ridges. We tested this smaller diameter rigatura. It's diameter is more like a ziti or penne. The wider ridges allow for sauce to flow and larger inclusions like soffrito to be captured in them. I think of it as a more delicate, in appearance, version of a rigatoni. We made these noodles with our recent adjustments: eliminating baking soda and using 0.5% salt. These noodles also cooked in 60 seconds for our ideal version of al dente.
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