Ditalini Rigati 1 kg — La Molisana

Ditalini Rigati La Molisana 1 kg at a glance

Ditalini Rigati La Molisana is a short, ridged durum wheat semolina pasta in a 1 kg bag from the Grandi Cucine food-service line. The small ridged tubes are the classic shape for pasta e fagioli, minestre and pasta e patate, holding broth and condiment in equal measure. Made with only durum wheat semolina and water, it offers around 351 kcal and 14 g of protein per 100 g and holds its bite well even in re-heated service.

What are ditalini rigati?

Ditalini rigati are very short, hollow tubes of pasta with a ridged (rigata) surface, traditionally used in soups and with legumes rather than as a long baked pasta. The small size lets them be eaten with a spoon, which is why they are the signature format of southern Italian minestre. The ridges increase surface area so the pasta grips brothy and starchy sauces such as bean or chickpea soups.

La Molisana, pasta maker since 1912

La Molisana was founded in 1912 in Campobasso, Molise, where its mill and pasta factory still stand at around 730 m above sea level at the foot of the Matese massif. The pasta is made with low-sodium oligomineral water captured from the Matese park springs and durum wheat semolina, drawn through dies for a porous surface that holds sauce. The Grandi Cucine line is formulated specifically for food service, with high cooking tolerance for batch and re-heated service.

Cooking and texture

Cook the ditalini in plenty of salted water, roughly 1 litre and 10 g of salt per 100 g of pasta, with an indicative cooking time of about 11 minutes for an al dente result; in soups, finish the cooking directly in the broth. For batch service, slightly undercook, cool quickly and finish to order so the pasta keeps its bite and the ridges stay defined instead of turning starchy.

Professional uses

Ditalini rigati are the classic choice for pasta e fagioli, pasta e patate alla napoletana, pasta e ceci and pasta e lenticchie, as well as vegetable minestrone and brothy minestre. Allow about 80 to 90 g per portion in a hearty soup, less in a clear broth. They also work cold in pasta salads, where the ridges hold dressing and the small size mixes evenly with diced vegetables and cheese.

Specifications and storage

One 1 kg bag yields roughly 11 to 12 generous soup portions. Store in a cool, dry place away from light and humidity; as a dried pasta it keeps for many months unopened. After opening, close the bag or transfer to an airtight container to protect the pasta from moisture and odours.

Who it is for and LAPA delivery

The 1 kg bag is made for trattorie, canteens, caterers and kitchens that serve traditional Italian minestre and legume dishes at volume. LAPA delivers Ditalini Rigati La Molisana across Switzerland six days a week with no minimum order; from Zurich and Lugano to Bern, Basel and Geneva orders arrive the next day, with partner carriers such as Swiss Post and Planzer serving areas outside the LAPA fleet routes.