Penne rigate are thin, tubular pasta shapes that have sharp, diagonally cut ends, and a ridged surface (“rigate”). The word “penne” on the other hand, means “feather” or “pen” in Italian, illustrating its resemblance to the steel nibs of fountain pens.
The Sgambaro Penne Rigate is a yellow label pasta, made with 100% Italian durum wheat. It’s slow-processed with a delicate bronze wire-drawing, and long-dried at low temperatures. This makes it course and porous, and perfect for letting sauce cling to it better.
Penne rigate is a great pasta choice for dishes that have hearty sauces. Use the Sgambaro Penne Rigate in oven-baked and meat-based pastas, or even pesto, marinara, arrabbiata, and alla vodka.
Tullio Sgambaro, a miller in Cittadella since 1937, and his wife Maria built the first pasta factory in 1947. At Castello di Godego, milling and pasta-making were combined with the help of their children. In 1968, 21 silos were built in Puglia, extending quality and control from the fields to the table.
The Sgambaro production chain began in 2003. Sgambaro is the first company in Italy to issue a certificate of origin to a package of pasta, as well as the first to gain certifications for “100% Italian durum wheat” and “km zero.”
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.