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Penne () is an
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 sauce, marinara, or Arrabbiata sauce, arrabbiata. The latter has been celebrated several times in Italian movies, notably in Marco Ferrari's ''La Grande Bouffe'' and Federico Fellini's ''Roma (1972 film), Roma''.
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, ar ...
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" 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, eventual ...
"), and is a cognate 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 wh ...
''. When this format was created, it was intended to imitate the then-ubiquitous steel nib (pen), nib of fountain pen, fountain and dip pen, dip pens.
Origins
''Penne'' is one of the few List of pasta, 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 ''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 and its shape makes it particularly adapted for sauces, such as pesto, Marinara sauce, marinara, or Arrabbiata sauce, arrabbiata. The latter has been celebrated several times in Italian movies, notably in Marco Ferrari's ''La Grande Bouffe'' and Federico Fellini's ''Roma (1972 film), Roma''.
See also
* Cuisine of Liguria * List of Italian dishes * List of pastaReferences
{{Pasta Cuisine of Liguria Types of pasta