rigati

Rigati is the Italian term for pasta shapes that have ridges or grooves on their surface, in contrast to lisci, the smooth varieties. The adjective rigato (plural rigati) describes this textured category and is commonly used in labeling and descriptions of pasta. Rigati shapes are produced by extrusion or molding that creates external ribs, which increase surface area and help hold sauces.

Common rigati shapes include rigatoni, penne rigate, radiatori, and tortiglioni, as well as other ridged forms such as cannelloni rigati and certain maccheroni varieties. The exact shapes vary by region and producer.

Culinary use: The ridges allow sauces—especially chunky tomato sauces, meat ragù, and creamy preparations—to cling to the pasta, yielding a fuller bite. Rigati pasta is typically cooked until al dente.

Production and labeling: On packaging, "pasta rigata" signals ribbed pasta. Most dried rigati is made from durum wheat semolina and water, although fresh varieties may include eggs. The category is widely produced in Italy and abroad, reflecting long-standing regional pasta traditions and the influence of 19th- and 20th-century industrial pasta manufacturing.