Rummo Rigatoni No. 50 (Gluten Free)

The ridged tubes grip a slow-cooked ragù beautifully, and even after baking everything held its shape without turning mushy. I honestly couldn’t tell these were gluten-free—my dinner guests didn’t either.

The texture is spot-on—firm enough that the tubes don’t turn mushy even after a second bake. I made a baked ziti-style dish and the ridges held the ricotta beautifully.

These ridges really cling to the sauce, so every bite is flavorful. I’ve made a baked pasta dish with them and they held their shape perfectly without turning mushy.