Rigatoni

Rigatoni is a staple of many cuisines—especially Italian—made from durum wheat (or other grains) and known for carrying sauces and flavors in dishes from simple spaghetti to baked lasagnes. It is primarily a source of carbohydrate, providing about 75g of carbs per 100g, which makes it an energy-dense base for meals. Nutritionally it supplies modest protein and a small amount of fiber and minerals; choosing whole-grain or legume varieties increases fiber, protein quality and micronutrients compared with typical refined pasta. Compared with many other staples, plain pasta is relatively low in fat and saturated fat, but standard (refined) versions are mainly a starchy ingredient with limited protective plant compounds—swapping to whole-grain or pulse-based pastas improves its nutritional profile. Show more