Penne () is an

extruded Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex c ...

type of

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are som ...

with

cylinder A cylinder (from ) has traditionally been a three-dimensional solid, one of the most basic of curvilinear geometric shapes. In elementary geometry, it is considered a prism with a circle as its base. A cylinder may also be defined as an infin ...

-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "

feather Feathers are epidermal growths that form a distinctive outer covering, or plumage, on both avian (bird) and some non-avian dinosaurs and other archosaurs. They are the most complex integumentary structures found in vertebrates and a premier ...

" or "

quill A quill is a writing tool made from a moulted flight feather (preferably a primary wing-feather) of a large bird. Quills were used for writing with ink before the invention of the dip pen, the metal- nibbed pen, the fountain pen, and, eventually ...

"), and is a

cognate In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language c ...

of the English word ''

pen A pen is a common writing instrument that applies ink to a surface, usually paper, for writing or drawing. Early pens such as reed pens, quill pens, dip pens and ruling pens held a small amount of ink on a nib or in a small void or cavity whic ...

''. When this format was created, it was intended to imitate the then-ubiquitous steel nib of

fountain A fountain, from the Latin "fons" (genitive "fontis"), meaning source or Spring (hydrology), spring, is a decorative reservoir used for discharging water. It is also a structure that jets water into the air for a decorative or dramatic effect. ...

and dip pens.

Origins

''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 Genoa ( ; it, Genova ; lij, Zêna ). is the capital of the Italian region of Liguria and the List of cities in Italy, sixth-largest city in Italy. In 2015, 594,733 people lived within the city's administrative limits. As of the 2011 Italian ce ...

), 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 ''mezze penne'' (half pens) and ''penne'' (pens).

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. 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 In cooking, al dente () describes pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking t ...

and its shape makes it particularly adapted for sauces, such as

pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), al ...

, marinara, or

arrabbiata Arrabbiata sauce, or ''sugo all'arrabbiata'' in Italian (''arabbiata'' in Romanesco dialect), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, and ...

. The latter has been celebrated several times in Italian movies, notably in

Marco Ferrari Marco Ferrari (born 21 August 1966 in Rimini) is a retired Italian professional footballer who played as a goalkeeper. Honours ;Parma * UEFA Cup Winners' Cup winner: 1992–93. * UEFA Super Cup winner: 1993 File:1993 Events Collage.png, From ...

's ''

La Grande Bouffe ''La Grande Bouffe'' (Italian: ''La grande abbuffata''; English: ''The Grand Bouffe'' and ''Blow-Out'') is a 1973 satirical film directed by Marco Ferreri. It stars Marcello Mastroianni, Ugo Tognazzi, Michel Piccoli, Philippe Noiret and Andréa Fe ...

'' and

Federico Fellini Federico Fellini (; 20 January 1920 – 31 October 1993) was an Italian film director and screenwriter known for his distinctive style, which blends fantasy and baroque images with earthiness. He is recognized as one of the greatest and most i ...

's ''

Roma Roma or ROMA may refer to: Places Australia * Roma, Queensland, a town ** Roma Airport ** Roma Courthouse ** Electoral district of Roma, defunct ** Town of Roma, defunct town, now part of the Maranoa Regional Council *Roma Street, Brisbane, a ...

''.

References

{{Pasta Cuisine of Liguria Types of pasta

Origins

Description and variations

See also

References