Celebrate National Pasta Month with Mr. Rigatoni

All right, so tomorrow is National Pasta Day, and we are celebrating with Mr. Rigatoni. That's right. Come on in, Mr. Rigatoni. Yes, yes, yes, yes. We've got the owner, Ari Zarkin, and we've got Chef Eric Stacker and Mr. Rigatoni himself. Thank you, Ryan. Ari, welcome. Thanks so much, my friend. How are you? I'm doing well. Good morning, Detroit. We're excited to be here today. Yes, welcome. We're excited, too. This is pretty incredible. But before we get started here, just talk to me about Mr. Rigatoni. I mean, this is absolutely fun and stunning and all the good stuff. Absolutely. So we're located in Redford, Michigan on 5 and Beecher Daily. We serve fresh pasta, fresh sauce. So we actually make all the pasta in-house. You do? We do. We actually imported a pasta machine from Italy. It took us about two months to get here. Wow. And we display it right in our lobby so our guests can see the pasta being made. And we of course are, my signature, my personal favorite is our Bolognese sauce. That's kind of the origin story behind Mr. Rigatoni here. Should I dish out some of this for us to sample? What I'd like to actually show you is how much pasta you actually get in this cup. So I have these three plates here. So this is one cup. It's 26 ounces. I know it looks small on camera, but it's actually quite massive. Yeah, that's going to feed a family. Absolutely. That's fantastic. You need your Fox 2 family right here. While Ari's doing this, Chef, what do you got going on in there? I have got a Cajun chicken alfredo going. Wow, thank you. Yes, I'm making the alfredo sauce right now. We've got to lift these plates up to show exactly how much came out of that. Yes, it's a large serving. We all have a full plate of pasta. Yeah, and that's out of one cup. That is incredible. That's one cup of pasta right there. So this is our Mark's meat sauce. It's named after my father, Mark. It's his meat sauce. That's $11.99, but we start at $7.99 for our marinara and a few other options as well. That's the idea, because pasta can be quite inexpensive and delicious and nutritious and all those things. And you're making a homemade recipe, homemade pasta. Wow, absolutely. Right, hand me your fork, would you? My back hurts. Back to eating. Thank you. Can I ask a question? Please. This might be too inside baseball. How do you make, because I've made homemade pasta, how do you make rigatoni noodle? A very great pasta machine. Yeah, it pipes it out and then it cuts them off. Okay, okay. And we also have, for any catering events, we have our half pan pastas. We charge $39.99 starting for all our different sauces. And another thing I'd like to highlight is our smashed cheeseburger pasta. Wow. It's an interesting one. It's a cheeseburger in noodles. That's a good combo. Everything's in. You have your hamburger, your bacon. You even have pickle on top. It's like your hamburger helper. Yeah. What's the green one, Chef? Did you say that right? That is creamy pesto. That is alfredo and pesto sauce together. One of our number one sellers. And what's the one you're making now? I'm making the creamy Cajun chicken alfredo. So how many different combinations do you have? Well, that's the good thing about it. You can mix them. Some people come in and they want the bolognese and the Mark's meat sauce. On the same pasta? Yes, you can mix them. The smashed cheeseburger, for instance, is the Mark's meat sauce also with the cheese sauce. So we get all types of combinations. People create their own pasta, or literally create their own pasta. Now let me ask you fellas your opinion on something. Recently I shared, oh, what you got there? We got our fresh baked bread that I really would like you to try. Yes. Our fresh made garlic dip. Oh, okay. You are going to love it. This is mama's breadsticks. Mama makes it to perfection every time. She had a customer come in while we were closing last night. And she told him it would be seven minutes. Then she checked it. Another two minutes were added. And she checked it again. Another minute, another 30 seconds. She had him waiting just to make it perfect. So thank you, Mom, for all you do for us. Oh, my gosh. I can tell this is going to be so good. Oh, my goodness. Another cool and exciting thing. The bread is the best. Oh, my gosh. You got to try it with the garlic dip. Okay. Now watch this. Watch this. Wow. All right. Here we go. Show us that. All right. Where's the location again? one location right now we're just one location on Five Mile and Beach Road, told you yeah that's that garlic dip right there, one last thing I'd like to Tahoe, we just collaborated with the Lions defense coordinator Kelvin Shepard, yes he he helped us out tremendously we raised four thousand dollars for different schools and one of my former co-workers who just recently unfortunately recently passed away we we were able to give a thousand dollars to three different high schools. And there's our check here with Mr. Rigatoni holding it. So Redford Union participated, Cody High School in Detroit, and Thurston High School in Redford as well. Ari, this is fantastic, chef. Incredible stuff. Now we'll make sure we get your recipe on too, if anyone's trying to follow along. That's an art. He's making a real piece of art over there. So it is National Pasta month so from now to the end of the month at the end of october uh use dina's name and receive a 10% off your entire order for the rest of the month wow if nobody knows go and get some of this bread now this is the Cajun chicken alfredo you know eric it looks almost as good as you This is my son, by the way. Sorry, Chef Eric. Thanks so much. We're coming right back. Tag board. Dial in Detroit next. Ryan, putting it away, baby. So good. Thank you.