Penne pasta

During its centuries-old history, the culinary tradition of Italy has been replenished with not a hundred varieties of pasta or pasta beloved by all Italians. Currently, there are over 350 main types of Italian pasta. In addition, each species has at least three subspecies that differ in the composition of the initial ingredients that are used in the preparation of the product, in addition, pasta in Italy varies in color, shape, size and, of course, taste.

Today we would like to introduce you to one of the most famous types of pasta in Italy. Penne or penne paste refers to a variety of small-sized pasta that has the shape of feather tubes that do not exceed 10 mm in diameter. As a rule, the length of the penne is limited to 40 mm. The appearance of the penne paste determines not only the consumer, but also the taste characteristics of the food. The pasta penne received its original name thanks to the Italian word penna, which literally means "pen. "

Among the variety of types of penne paste, the following are perhaps the most popular and sought-after varieties:



Penne rigate or penne rigate, i. e. ribbed feathers;

Pennette rigate or pennete rigate, all trimmed feathers of paste, only smaller;

Penne piccole or penne piccole, i. e. very small in size feathers of penne paste;

Penne lisce or penne liche, a special smooth, non-ribbed kind of penne paste;

Penne mezzane or penne mezzane, refer to the smooth subspecies of penne paste feathers;

Penne a Candela or penne a candela, also refer to the smooth subspecies of penee paste feathers. However, this penne variety differs from the previous two species in a larger diameter and smaller size.



True foodies and connoisseurs of Italian cuisine know that any paste, including penee, must be brought to the state of "Al dente, " which in Italian sounds like "on a tooth. " Al dente is a term used exclusively in the Italian culinary tradition as applied to pastes. It is believed that the pasta is ready when the pasta has not yet had time to fully boil and lose its distinctive shape.

In order to get the perfect state of readiness of the Italian paste or, the so-called "Al dente" you need to cook pasta for a minute less than required by the cooking technology. It is worth noting that real penne pasta, like other types of pasta produced in Italy, is distinguished by its high quality, as well as distinctive taste and consumer characteristics.

As a rule, most types of Italian pasta are made from hard wheat varieties. Penne pasta was no exception, so during the cooking process, the pasta perfectly retains its shape and appearance. Pennette rigate is considered the most popular type of penne paste. Penne pasta is served at the table, combined with a variety of sauces - from simple and classic tomato or green pesto sauce to sophisticated sauces based on cheeses, cream, seafood or vegetables.