This pasta shape is part of the large family of penne pasta, which are sometimes called maltagliati or even ziti in Sicily. Either smooth or ridged, the larger sizes are called "pennoni" while the smaller ones can be found with the name "pennettine" or "mezze penne" (basically penne cut in half).
This type of pasta is directly related to the shape of the fountain pens that were commonly used until the 1950s. The pasta shape called "penne" was created in 1865 in San Martino d'Albaro (Genoa), where the Genoese pasta maker Giovanni Battista Capurro patented a machine capable of uniformly cutting the pasta diagonally into pieces from 3 to 5 cm without crushing the tips. This innovation was a decisive step towards the development of modern pasta-making techniques.
Another great advance in the pastry industry was the possibility of creating ridges directly on the pasta, as on these penne rigate, thus allowing the pasta to hold more sauce.
Penne rigate are excellent for light, simple sauces with a base of fresh tomatoes, such as the famous all'arrabbiata condiment. They are also quite delicious baked with tomato sauce and mozzarella.
- Valori nutrizionali (Nutritional facts) 100 g (3,53 oz):
- Valore energetico (Energy) 332 Kcal (1405 KJ)
- Proteine (Proteins) 12 g
- Lipidi (Total fats) 2,1 g di cui acidi grassi saturi (Saturates) 0,5g
- Carboidrati (Carbohydrates) 66 g di cui zuccheri (Sugars) 3,7 g
- Fibra (Fibre) 7,1 g
- Sodio (Salt) 0,05 g