Mezze Maniche Rigate

Description

Mezze maniche is essentially rigatoni pasta, but half the length.  The origin of mezze maniche rigate is in the North of Italy (Emilia Romagnia) where they were also called “maniche di frate”, monk sleeves, stemming from a garment worn in the summer. This is a versatile shape working well with heavy as well as velvety and creamy sauces and in pasta bakes.