Rigatoni pasta

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What is the origin of rigatoni pasta?

History and origin of pasta

Pasta is a food made from a kneaded mixture of flour, semolina, durum wheat, spelled, rice or other types of grain, water, and sometimes egg and salt. "Pasta" can also refer to dishes in which pasta is the main ingredient, served with sauce or seasonings. They have several varieties, depending on the diversity of forms such as noodles, spaghetti, coquillettes, or macaroni.

In Asia, pasta is also made with soft wheat flour, rice flour, soy flour, mung bean, etc.

The name egg pasta can only be used for pasta containing at least 140 g of whole eggs or egg yolks per kilogram of semolina.

There is also whole wheat pasta.

Dry pasta has many advantages: it is economical, easy to store thanks to dehydration, energetic, and easy to cook since all you need is a pot of water.

However, fresh pasta has a more pronounced taste. The French, Chinese, and Italians, in particular, continue to produce fresh pasta by hand, which has a different taste than dehydrated and packaged pasta, but its nutritional value is not significantly different.

Commercially available dry pasta is usually made of water and durum wheat semolina, with a moisture content of less than 12%; some contain eggs. The diversity of shapes of dry pasta comes from the fact that it is extruded: the mixture of water and semolina is pressed into a pasty state through a shaping machine. The different shapes are obtained from particular nozzles.

The composition of fresh pasta is regulated in France. The name "fresh egg pasta" requires three conditions to be met: a moisture content higher than 12%, a durum wheat semolina of superior quality, and a minimum of 140 grams of eggs per kilogram of semolina.

The process of making fresh pasta is called "rolling". The dough mixture is flattened to a thin sheet of about one millimeter thick. For example, double rolling is often used for "four corners" ravioli, where two sheets of pasta are placed on top of each other and then sealed after the filling is injected. Conversely, ravioli made from a single sheet of dough is referred to as "pillow" ravioli. The sheet of dough can also be passed through a ribbon-cutting machine (fettuccini).

The term pasta comes from the Bas-Latin pasta, which has the same meaning. The best-reputed pasta comes from Italy, although Japanese Rāmen or Chinese pasta is also very famous.

Preparation                       Cooking                                 Portion(s)

20 minutes                       1h and 15 minutes                  08 servings

How to cook a rigatoni pasta

It's not difficult to set up, it's good, it's encouraging and it can even be generally sound! At the point when the cooler climate hits, this is my top pick of the Rigatoni Pasta plans that warm me back up from the back to front. 
There is simply nothing that unites individuals more than messy pasta! I realize I certainly don't struggle to get everybody to the table when the best rigatoni formula is on it.
Try not to have Rigatoni pasta? 
Thoroughly fine! Any sort of pasta will work in this formula, yet I suggest something on the bigger end and something that will actually want to get that thick and generous sauce. 

Need to zest it up? 
Trade out Italian hotdog for the ground hamburger to transform this into a frankfurter rigatoni formula, or include some squashed red stew peppers while you're cooking the sauce for an impact of warmth. 

To freeze this prepared Rigatoni Pasta
 cover first in saran wrap, at that point in tin foil, and name with the name and date. Spot in the cooler for as long as 3 months. To prepare, basically, place in the broiler at 350 degrees F, covered distinctly with foil, and prepare until warmed through (this can take 60 to an hour and a half, yet you should watch out for it certainly). On the off chance that your heating dish isn't cooler to-broiler safe, forget about the dish on the counter for in any event 1-2 hours prior to setting in the stove.

Baked Rigatoni Pasta with Beef

I wanted to keep this baked rigatoni recipe as simple as possible, but if you’d like to round out the meal, feel free to add in some extra veggies to the sauce: mushrooms, peppers, and zucchini would work perfectly!

🚩Ingredients :

For the sauce

  ✔️ 2 teaspoons olive oil
  ✔️ 1 pound ground beef I use 90% lean
  ✔️ 1 pound mild Italian sausage casings removed
  ✔️1/2 cup onion finely chopped
  ✔️2 teaspoons garlic minced
  ✔️24-ounce jar marinara sauce
  ✔️8 ounce can tomato sauce
  ✔️salt and pepper to taste

For assembly

  ✔️16 ounces rigatoni pasta cooked according to package directions

  ✔️2 cups mozzarella cheese shredded

  ✔️2 tablespoons chopped parsley

  ✔️cooking spray

🚩Instructions :

1-Preheat the broiler to 350 degrees F. Coat a 9"x13" skillet with a cooking splash. 

For the sauce 

2-Warmth the oil in a huge container over medium-high warmth. Add the ground hamburger and frankfurter to the skillet. Season the meat with salt and pepper. 

3-Cook the meat for 3-4 minutes, separating it into little pieces with a spoon. Add the onion to the skillet. Cook for an extra 5 minutes or until meat is caramelized and cooked through and onion is relaxed. 

4-Add the garlic and cook for 30 seconds. Add the marinara sauce and pureed tomatoes to the skillet and carry the sauce to a stew. 

5-Allow the sauce to stew for 5 minutes or until just thickened 

For assembly

1-Throw the cooked rigatoni with the sauce. 

2-Empty the pasta combination into the readied skillet and top with mozzarella cheddar. 

3-Heat covered for 20 minutes, at that point reveal and prepare for another 15-20 minutes or until pasta is effervescent and cheddar is softened and sautéed. 

4-Sprinkle with parsley. Let represent 5 minutes, at that point serve.

🚩 Tips :

  • For another option, you can easily replace the ground beef in this rigatoni pasta bake with ground turkey.
  • Rigatoni is a big, ridged, tubular type of pasta and is used in many saucy, cheesy pasta bakes like this baked rigatoni with meat sauce. The ridges in the noodle help catch the sauce, giving every bite a punch of flavor. If you don’t have rigatoni on hand, you can replace it with pasta noodles like penne or ziti in a pinch.
  • Switch up the flavor of this casserole by trying it with different types of cheese in place of the mozzarella. Mozzarella works great in this recipe because it easily melts, but other soft Italian cheeses will work too like Provolone or fontina. Can’t decide? Try using a shredded Italian cheese blend instead!
  • Serve this hearty pasta bake with a side of green salad for all family.


Calories: 601kcal | Carbohydrates: 51g | Protein: 35g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 726mg | Potassium: 863mg | Fiber: 4g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 10mg | Calcium: 189mg | Iron: 4mg

  Enjoy it...Bon appetit

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