Penne
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Whole wheat penne rigate, uncooked (left) and cooked (right)
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| Origin | |
|---|---|
| Place of origin | Italy |
| Details | |
| Type | Pasta |
| Variations | Penne lisce, penne rigate, pennoni, mostaccioli |
Penne (Italian pronunciation: [ˈpenːe]) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.
Description and variations
In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. There is also pennoni ("big quills"), which is a wider version of penne.[1]
In United States the same or similar shape, usually slightly larger, is called mostaccioli (meaning "little mustache" in some Italian dialects; it can also be either smooth or ridged in texture).[2]
Cooking
Penne is traditionally cooked al dente and served with pasta sauces such as pesto, marinara, or arrabbiata. Penne is a popular ingredient in pasta salads. Penne is a versatile pasta for many applications because of its practical design; the hollow center and ridges allow it to hold sauce, while the angular ends act as scoops.[original research?]
Dishes
- Pastitsio - a baked, layered pasta dish, typically including ground beef and béchamel sauce.
See also
References
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