De Cecco Penne Rigate | ūü¶ÜThe Bow Tie Duck Manila
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De Cecco Penne

The Quill Pasta

In Ital¬≠ian, the term ‚Äč‚ÄúPenne‚ÄĚ refers to the goose feath¬≠er which was used his¬≠tor¬≠i¬≠cal¬≠ly to write with and was cut on a diag¬≠o¬≠nal to achieve a real¬≠ly thin tip. 

Tast­ing Notes from the Curator

Penne is an extrud¬≠ed type of pas¬≠ta with cylin¬≠der-shaped pieces, their ends cut at a bias. The shape, obtained from a Penne pas¬≠ta tube, can be smooth or ridged, of vary¬≠ing length and has the typ¬≠i¬≠cal diag¬≠o¬≠nal cut of a quill. 


Penne Rigate are per¬≠fect for prepar¬≠ing oven-baked pas¬≠ta or pas¬≠ta dish¬≠es served with meat sauces made from pork or beef. This pas¬≠ta is equal¬≠ly as good with veg¬≠etable based sauces and more in gen¬≠er¬≠al, due to its ver¬≠sa¬≠til¬≠i¬≠ty, for any recipe from the Mediter¬≠ranean tra¬≠di¬≠tion, such as the clas¬≠sic condi¬≠ment with toma¬≠to, basil, extra vir¬≠gin olive oil and a sprin¬≠kling of parme¬≠san. A clas¬≠sic com¬≠bi¬≠na¬≠tion is with Arrab¬≠bi¬≠a¬≠ta sauce.

Tra­di­tion Preserved

Penne are one of the few types of pas¬≠ta for which there is an exact date when it was cre¬≠at¬≠ed. In 1865, a pas¬≠ta-mak¬≠er from San Mar¬≠ti¬≠no d‚ÄôAlbaro (Genoa), Gio¬≠van¬≠ni Bat¬≠tista Capurro, request¬≠ed and obtained a patent for a diag¬≠o¬≠nal cut¬≠ting machine. The patent was impor¬≠tant because it meant the fresh pas¬≠ta could be cut like a quill with¬≠out crush¬≠ing it and in dif¬≠fer¬≠ent lengths from 3 to 5 cen¬≠time¬≠tres (mezze ‚Äč‚Äúhalf‚ÄĚ penne or penne). The doc¬≠u¬≠ment pre¬≠served in the Cen¬≠tral Archive of the State of Rome reads: ‚Äč‚ÄúUp until now, a diag¬≠o¬≠nal cut could only be made by hand with a pair of scis¬≠sors which, in addi¬≠tion to being slow and time-con¬≠sum¬≠ing, also result¬≠ed in an irreg¬≠u¬≠lar cut which flat¬≠tened the pasta‚ÄĚ.

Storage Instructions

Store in a cool dry place.

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