Traditional Italian pasta made from durum wheat in the form of straight tubes 4-4.5 cm long, about 1 cm in diameter, with a ribbed surface. During the cooking process, the pasta never overcooks but becomes longer and wider. Rigatoni comes in white, yellow and colored varieties. The pasta contains vitamins from groups B, E, H and PP, as well as potassium, calcium, magnesium, manganese, iron, iodine, etc. This type of pasta is prepared with all kinds of meat, poultry, seafood, vegetables. Rigatoni can be stuffed and turned into casseroles.