Penne
Photo: Charlie
About
Penne (pronounced PEN-nay) are 2-inch tubes cut on the diagonal to resemble quills: penne means "quills" in Italian. Penne compliments almost any sauce and is frequently baked. Penne lisce is smooth and penne rigate has ridges and can hold more sauce.
Information
Other names: Penne Pasta
Translations: ペンネ, بيني, 펜네, Пенне, Пенне, 彭内, Пенне
Physical Description
Penne is hard,off white in colour and cylindrical in shape and hollow smooth in texture and have square-cut edges.
Colors: Off white, light brown if whole-wheat
Tasting Notes
Flavors: Salty
Mouthfeel: Crunchy
Food complements: Pesto sauce, Tomato sauce
Wine complements: Any wine
Beverage complements: Rum, Cola
Substitutes: Mostaccioli, Ziti
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose the ones which are hard,off white in colour.
Buying: It is available in any super market all over the world.
Procuring: Penne is made from an unleavened dough of wheat or buckwheat, flour and water, sometimes with other ingredients such as eggs and vegetable extracts are also added to it. The dough is then passed through the machine which gives it a particular penne shape.
Preparation and Use
Bring a pot of water to a boil, add salt and cook penne until aldente: when breaking the pasta, it shouldn't be white. Most packages offer cooking instructions.
Conserving and Storing
It can be stored for months in the dry form in plastic or glass bottles, in a dry and cool place.