Rigatoni

The big tube: nineteen millimetres across, built for the sauces that take all afternoon.

Rigatoni is pasta at architectural scale — wide ridged tubes that trap a ragù inside, hold their bite under a heavy sauce, and stand up in a baked dish where smaller shapes surrender.

Mancini's is drawn through bronze from the estate's own wheat and dried for twenty-two hours at temperatures that would strike an industrial dryer as a waste of a day. The reward is chew, and wheat you can actually taste.

This is the cut for the slow Sunday sauces: ragù, amatriciana, anything with time in the recipe, and the definitive pasta al forno. Penne Rigate is the same logic at weeknight size.

Meet the House: An estate in Le Marche where the pasta factory sits inside the wheat fields.

Complete your table: Spyro, Capobianco — the ragù starts here · Coratina Extra Virgin, Muraglia — a peppery thread over the top · Sughetto with Bell Pepper, Capobianco — for the baked version.