Penne
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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Main ingredients | Durum |
| Variations | Penne lisce, penne rigate, pennoni, mostaccioli |
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Penne (Script error: No such module "IPA".) are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour.
Etymology
Penne is the plural form of the Italian penna (meaning "feather", but "pen" as well), deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word "pen". When this shape was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens.[1]
Origins
Penne are 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), 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 3 cm (1 in) mezze penne (Template:Literally) and 5 cm (2 in) penne (Template:Literally).[1][2]
Description and variations
In Italy, penne are produced in two main variants: penne lisce ("smooth") and penne rigate ("lined"), the latter having ridges on each penna. Pennoni is a wider version of penne.[3] In English-language contexts, a version is called mostaccioli ("little moustaches") by various manufacturers, which may be either smooth or ridged in texture.[4][5]
Dishes
Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara or arrabbiata. The latter has been celebrated several times in Italian films, including featuring in Marco Ferreri's La Grande Bouffe and Federico Fellini's Roma.[6]
Penne alla Salvatore Fiume
According to Vincenzo Buonassisi, Salvatore Fiume won a writer's cooking contest in Gardone with a baked penne rigate dish resembling the Italian flag which was later named Penne alla Salvatore Fiume. The dish features butter, olive oil, crushed tomatoes, oregano, parmesan, mozzarella, and basil.[7]
See also
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References
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- ^ a b Page Module:Citation/CS1/styles.css has no content."Penne? In origine erano con lo zafferano" (in italiano). Welovepasta.it. 28 June 2017. Retrieved 7 January 2019.
- ^ Page Module:Citation/CS1/styles.css has no content."Mezze Penne Rigate n° 141 Integrali - Pasta De Cecco" (in italiano). Dececco.com. Retrieved 7 January 2019.
- ^ Page Module:Citation/CS1/styles.css has no content."Pasta Shapes". Thenibble.com. Retrieved 21 February 2013.
- ^ Page Module:Citation/CS1/styles.css has no content."Creamette - Our Products - Mostaccioli Rigati". Pasta-products-creamette.newworldpasta.com. Archived from the original on 9 May 2012. Retrieved 21 February 2013.
- ^ Page Module:Citation/CS1/styles.css has no content."Barilla - Mostaccioli". Barilla Pasta. Retrieved 25 April 2021.
- ^ Page Module:Citation/CS1/styles.css has no content.Giorgioni, Livio (2002). La grande abbuffata : percorsi cinematografici fra trame e ricette (in italiano). Pontiggia, Federico, 1978-, Ronconi, Marco, 1972-. Cantalupa (Torino): Effatà. p. 25. ISBN 9788874020225. OCLC 50875311.
- ^ Page Module:Citation/CS1/styles.css has no content.Buonassisi, Vincenzo (2020). The Pasta Codex. New York, New York: Rizzoli International Publications. p. 86. ISBN 978-0-8478-6874-2.
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