Made in Italy by family-run Rustichella d'Abruzzo, Mezzemaniche means “short sleeves” and features wide, ridged tubes similar to rigatoni but approximately half the length. Made from durum wheat semolina and water, the pasta is bronze-drawn for a rough, sauce-gripping surface and slowly dried at low temperature. Its firm bite suits ragù, sausage and tomato sauces, seafood, pasta salads and baked dishes. Recommended cooking time: 10–12 minutes.