Whole wheat penne rigate, uncooked (left) and cooked (right)
|Place of origin||Italy|
|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. The same or similar shape, usually slightly larger, is called mostaccioli (meaning "little mustache" in Italian; it can also be either smooth or ridged in texture).
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?]
The naming for penne pasta was originally derived from the word "penna" meaning "feather" or "quill". Some have also found it to have been derived from the typical Italian name "Penna" such as in "Paul Penna".
|Wikimedia Commons has media related to Penne.|