Pasta shapes · Italian cuisine
Penne
Short tubes cut on the slant like a quill nib – the classic partner for fiery arrabbiata.
At a glance
- Origin
- Italy, an industrial dried shape.
- Dough
- Durum wheat semolina and water.
- Production
- Extruded as a tube, cut on the bias, dried.
- Pairs with
- Tomato sauces, all’arrabbiata, baked dishes.
- Cooking time
- Dried 9–11 min, depending on the maker.
Penne are short tubes cut diagonally at both ends so that they resemble the nib of a quill pen – hence the name. Smaller versions are called pennette and pennine, a larger one pennoni. They are narrower than rigatoni.
Like other industrial dried shapes they are made of durum semolina and water: the dough is extruded through a die as a tube, cut on the bias and dried. It is not a shape made at home.
The hollow and slanted ends catch thicker sauces, so they belong with tomato sauces and above all penne all’arrabbiata with garlic and chilli.
Recipes
Menus
Techniques and tips
Related entries
Sources
- Alan Davidson: The Oxford Companion to Food, heslo Pasta shapes
- Caz Hildebrand, Jacob Kenedy: The Geometry of Pasta (2010), recept Penne all’arrabbiata
- Caz Hildebrand, Jacob Kenedy: The Geometry of Pasta (2010), heslo Rigatoni
- Divella: 27 Penne Ziti Rigate, údaj doby vaření
- Pasta Garofalo: N° 70 Penne Ziti Rigate, údaj doby vaření
- Granoro: Penne Dedicato n. 177, údaj doby vaření