Rigatoni (1894)

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"Chicken Rigatonies" in my last post, from 1994 usenet, can probably be  
expected. Rigatoni, though, is plural.
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(OED)
rigatoni, n. pl.
[It., f. rigato pa. pple. of rigare to draw a line, to make  fluting.]  
Short hollow tubes of pasta in fluted  form; a dish of this pasta. 

1930 H. BURKE Cookery Bk.  100 ‘Rigattoni’ is the Italian name for a special 
kind of  macaroni which comes in short thick  tubes. 
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(PROQUEST HISTORICAL NEWSPAPERS) 
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_TON  OF MACARONI A DAY.; 500 Miles of Italian Food Made in the Hub. 
Description of  the Manner in Which This Cereal Product is Made. Three Faotories Turn 
It Out and  the Real Article is Divided Into 13 Classes. _ 
(http://proquest.umi.com/pqdweb?index=0&did=571225242&SrchMode=1&sid=1&Fmt=10&VInst=PROD&VType=PQD
&RQT=309&VName=HNP&TS=1118753269&clientId=65882) 
Boston  Daily Globe (1872-1960). Boston, Mass.: Dec 16, 1894. p. 31 (1 page): 
To begin with, macaroni is divided into 13 classes. Each of these is the  
product of the same batch of flour and the same kneading, but vary in size,  
shape and general appearance. Among Italian gourmets they are known as Menzani,  
Forati, Frenetti, Trenetini, Foralini, spaghetti, spaghettin, rigatoni, seme di 
 melloni, rosa marina, stellini, tubetini and acine di fippi. 
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These are all contained in the generic term  "macaroni."