Cavatelli Rigati

Cavatelli are one of Southern Italy's oldest pasta shapes — small, shell-like curls formed by pressing and rolling dough with the fingertips. The rigati variation adds ridges to the surface, giving the pasta even more texture to catch and hold sauce.

Gigi's Cavatelli Rigati is made from durum wheat semolina and water, bronze-extruded and slow-dried for a rough, porous surface that performs beautifully with bold, rustic sauces. The small, cupped shape is a natural fit for chunky preparations — broccoli rabe and sausage is the classic Pugliese pairing, but it's equally at home with a slow-cooked lamb ragù or a simple tomato and ricotta.