Description and variations
Penne is 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 (1 in) mezze penne (half pens) and 5 cm (2 in) penne (pens).
In Italy, penne are produced in two main variants: penne lisce (smooth) and penne rigate (furrowed), the latter having ridges on each penna. Pennoni (“big quills”) is a wider version of penne. In English-language contexts, a version is called mostaccioli by various manufacturers, which may be either smooth or ridged in texture.
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 movies, notably in Marco Ferrari’s La Grande Bouffe and Federico Fellini’s Roma.
100% natural, OGM FREE because during farming and all production phases we use only natural or mineral ingredients, excluding any kind of fertilizer, pesticide, herbicide, medicinal product, and chemical preservative and excluding the use of genetically modified organisms.
Penne 5kg
This lovely variety has a shape that resembles the shape of a fountain pen’s steel nibs. Moreover, the word “Penne” means quill, which this pasta so greatly resembles. It’s usually cut into cylindrical textures with ridges.
Origin – Liguria, Italy
Color – Color varies – Red, yellow, Green, etc.
Nutrition – 100 g of Penne pasta has a phosphorus content of 118 mg.
Recipe – Tomato Basil Penne Pasta
Note – The main ingredient behind penne pasta is durum wheat.
Health Benefits – Eating penne may be good for your mental health.
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