Penne

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Penne
Whole wheat penne, cooked and uncooked.jpg
Whole wheat penne rigate, uncooked (left) and cooked (right)
Origin
Place of originItaly
Details
TypePasta
VariationsPenne lisce, penne rigate, pennoni, mostaccioli, ziti, zitoni
 
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Penne
Whole wheat penne, cooked and uncooked.jpg
Whole wheat penne rigate, uncooked (left) and cooked (right)
Origin
Place of originItaly
Details
TypePasta
VariationsPenne lisce, penne rigate, pennoni, mostaccioli, ziti, zitoni
Penne with sauce.

Penne (English pronunciation: /ˈpɛn/) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.

Contents

Description and variations

In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. There is also pennoni ("big quills"), which is a wider version of penne.[1] The same or similar shape, usually slightly larger, is called mostaccioli (meaning "little mustache" in Italian; it can also be either smooth or ridged in texture).[2] Additionally, ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes.[3] There is also zitoni, which is a wider version of ziti.[4]

Cooking

Penne is traditionally cooked al dente and served with pasta sauces such as pesto, marinara, or arrabbiata. Penne is a popular ingredient in pasta salads. Penne is a versatile pasta for many applications because of its practical design; the hollow center and ridges allow it to hold sauce, while the angular ends act as scoops.[original research?]

Dishes

See also

References