A typical pasta from southern Italy, mille righe take their name from the numerous ridges that run over them (riga means line in Italian). The possibility of producing a pasta “rigata” is considered a great innovation of the industrial period, which optimises their ability to hold sauce.
Mille righe are right in the middle between rigatoni (which have a smaller diameter) and maniche di frate (smoother and with a larger diameter), two other shapes characteristic of southern Italy.
Because they absorb so much sauce, mille righe are accompanied above all by dense and creamy sauces with a tomato base, such as a nice Roman ragù or one with sausage. They also lend themselves well to baked pasta dishes, for example with mozzarella and aubergines.
- Valori nutrizionali (Nutritional facts) 100 g (3,53 oz):
- Valore energetico (Energy) 360 Kcal (1527 KJ)
- Proteine (Proteins) 13 g
- Lipidi (Total fats) 1,4 g di cui acidi grassi saturi (Saturates) 0,7g
- Carboidrati (Carbohydrates) 72 g di cui zuccheri (Sugars) 2,8 g
- Fibra (Fibre) 3,7 g
- Sodio (Salt) 0,02 g