uncooked mostaccioli pasta
Mostaccioli is a good source of carbohydrates and B vitamins (particularly thiamine and niacin). Enriched varieties provide additional iron and folic acid; whole wheat versions offer increased fiber content.
About
Mostaccioli, also known as penne rigate or simply as a type of short cut pasta, is an Italian tubular pasta characterized by its diagonally cut ends and ridged surface. The name derives from the Italian word "mostaccio," referring to the resemblance of the cut ends to a mustache. Mostaccioli typically measures 1.5 to 2 inches in length with a hollow cylindrical body, allowing sauces to penetrate both the interior and exterior surfaces. In its uncooked form, mostaccioli is manufactured from durum wheat semolina and water, dried to a shelf-stable product. The ridges (rigatoni-style grooves) running lengthwise along the pasta aid in sauce adhesion.
Culinary Uses
Mostaccioli is a versatile short pasta suited to baked dishes, hearty sauces, and cold pasta salads. Its tubular structure and ridged surface make it particularly effective with chunky vegetable sauces, meat ragùs, and creamy preparations. It is commonly featured in Italian-American cuisine, especially in baked mostaccioli casseroles with cheese and tomato sauce. The pasta's moderate length and diameter work well in soups, grain-based salads, and mixed pasta dishes. When cooking, mostaccioli typically requires 9–13 minutes of boiling to reach al dente texture, depending on the specific brand and thickness.