Rigatoni is one of the great Roman pasta shapes — wide ridged tubes that fill with sauce from the inside while the exterior ridges grip it from the outside. Built for bold, substantial sauces. Amatriciana, carbonara, rigatoni alla vodka, a slow-cooked pork ragù. A shape that can handle whatever you put it with and still hold its structure through cooking. Zelli is a family-owned pasta maker in Springdale, Arkansas, founded by Mitchell Owen and Angelina Bowen. Their bronze dies are custom-made in Italy — the rough, porous surface they leave on the pasta is what makes sauce cling rather than slide off. Organic North American durum semolina, slow dried at low temperatures to preserve flavor and nutrition. Two ingredients: flour and water. Rigatoni — wide ridged tube, Roman tradition Bronze die extruded — rough surface for maximum sauce grip 100% organic North American durum semolina Slow dried at low temperature — two ingredients only Family-owned, Springdale, Arkansas 1 lb / shelf stable 12–24 months
