Rigatoni Fresh Egg Pasta 400 g — Pastificio Stroppa
Fresh egg rigatoni in a 400 g bag by Pastificio Stroppa, a family-run pasta factory in Pieve Emanuele (Milan) founded in 1968. Durum wheat semolina and fresh pasteurised eggs, ridged extrusion, 8-9 minutes cooking time: a ready-to-serve fresh pasta format designed for restaurants, delicatessens and demanding home cooks, delivered refrigerated in Switzerland by LAPA.
What Are Rigatoni
Rigatoni are a short tubular pasta shape with straight-cut ends and deep external ridges, a classic of central and southern Italian cooking. The wide cavity and the ridged surface are made to capture sauce both inside and outside the tube, which is why rigatoni are the traditional choice for rich, structured condiments. In this fresh egg version, the dough gains extra flavour, a golden colour and a softer yet elastic bite compared with dried durum-wheat-only pasta.
The Producer: Pastificio Stroppa Since 1968
Pastificio Stroppa was founded in 1968 in the Milan area as a father-and-son artisan workshop for fresh pasta and gnocchi. The company is still family-run, today in its third generation, and obtained organic certification for part of its range in 2002. From its plant in Pieve Emanuele it supplies fresh pasta to foodservice, catering and distribution across Europe, combining artisan recipes with modern production and food-safety standards.
Characteristics and Texture
The recipe is essential: durum wheat semolina and fresh pasteurised eggs. The result is a full-bodied rigatone that stays firm through boiling and holds its shape in the pan and in the oven. The ridges grip the sauce, the egg dough keeps a tender, rich mouthfeel, and the 8-9 minute cooking time makes service fast and consistent during peak hours.
Professional Uses in the Kitchen
One 400 g bag yields 3-4 portions of 100-120 g. Classic applications: rigatoni with slow-cooked meat ragù; baked rigatoni gratin with bechamel and cheese, finished in the oven at 180 °C; rigatoni with porcini mushroom sauce; rigatoni alla norma with fried aubergines and ricotta salata. For banqueting, cook 1 minute short, cool quickly and regenerate to order in the sauce: the fresh egg dough tolerates regeneration better than thin shapes.
Pairings and Recipe Ideas
Pair with structured condiments: beef and pork ragù, sausage and mushroom sauces, four-cheese cream with Parmigiano Reggiano DOP, or a simple tomato and basil sauce mounted with extra virgin olive oil. A dusting of freshly grated Parmigiano Reggiano DOP completes the plate.
Storage and Food Safety
Store refrigerated below +4 °C. Once the bag is opened, use within 2 days. The bag is recyclable plastic. Contains eggs; see the technical sheet for the full allergen statement including possible traces of milk, soy, mustard and lupin.
Delivery and Logistics
B2B and B2C refrigerated delivery from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post Frigo-Express, Planzer and Galliker.
Who It Is For
Designed for Italian restaurants, trattorias, hotels, canteens, caterers, delicatessens and Italian grocery stores that need a reliable fresh pasta format with fast cooking and stable quality, as well as private customers who want restaurant-grade fresh egg pasta at home. The carton of 12 bags simplifies stock rotation.
