From Surf Wiki (app.surf) — the open knowledge base

Penne

Type of pasta

Field	Value
name	Penne
image	Pennelisce closeup.png
image_size	250px
caption	Penne lisce: the exterior of this pasta has a smooth surface.
country	Italy
type	Pasta
main_ingredient	Durum
variations	Penne lisce, penne rigate, pennoni, mostaccioli

Penne () are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour.

Etymology

Penne is the plural form of the Italian penna (meaning "feather", but "pen" as well), deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word "pen". When this shape was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens.

Origins

Penne are one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between 3 cm mezze penne () and 5 cm penne ().

Description and variations

Cooked ''mezze penne rigate'', showing its ridged surface

In Italy, penne are produced in two main variants: penne lisce ("smooth") and penne rigate ("lined"), the latter having ridges on each penna. Pennoni is a wider version of penne. In English-language contexts, a version is called mostaccioli ("little moustaches") by various manufacturers, which may be either smooth or ridged in texture.

Dishes

Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara or arrabbiata. The latter has been celebrated several times in Italian films, including featuring in Marco Ferreri's La Grande Bouffe and Federico Fellini's Roma.

Penne alla Salvatore Fiume

According to Vincenzo Buonassisi, Salvatore Fiume won a writer's cooking contest in Gardone with a baked penne rigate dish resembling the Italian flag which was later named Penne alla Salvatore Fiume. The dish features butter, olive oil, crushed tomatoes, oregano, parmesan, mozzarella, and basil.

References

(28 June 2017). "Penne? In origine erano con lo zafferano". Welovepasta.it.
"Mezze Penne Rigate n° 141 Integrali - Pasta De Cecco". Dececco.com.
"Pasta Shapes". Thenibble.com.
"Creamette - Our Products - Mostaccioli Rigati". Pasta-products-creamette.newworldpasta.com.
"Barilla - Mostaccioli". Barilla Pasta.
Giorgioni, Livio. (2002). "La grande abbuffata : percorsi cinematografici fra trame e ricette". Effatà.
(2020). "The Pasta Codex". Rizzoli International Publications.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

cuisine-of-liguria types-of-pasta

Want to explore this topic further?

Ask Mako anything about Penne — get instant answers, deeper analysis, and related topics.

Research with Mako

Free with your Surf account

Content sourced from Wikipedia, available under CC BY-SA 4.0.

This content may have been generated or modified by AI. CloudSurf Software LLC is not responsible for the accuracy, completeness, or reliability of AI-generated content. Always verify important information from primary sources.

Report