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Penne
View on Wikipediafrom Wikipedia
 Penne lisce: the exterior of this pasta has a smooth surface. | |
| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Main ingredients | Durum |
| Variations | Penne lisce, penne rigate, pennoni, mostaccioli |
Penne (Italian: [ˈpenne]) are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour.
Etymology
[edit]Penne is the plural form of the Italian penna (meaning "feather", but "pen" as well), deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word "pen". When this shape was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens.[1]
Origins
[edit]Penne are one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between 3 cm (1 in) mezze penne (lit. 'half pens') and 5 cm (2 in) penne (lit. 'pens').[1][2]
Description and variations
[edit]
In Italy, penne are produced in two main variants: penne lisce ("smooth") and penne rigate ("lined"), the latter having ridges on each penna. Pennoni is a wider version of penne.[3] In English-language contexts, a version is called mostaccioli ("little moustaches") by various manufacturers, which may be either smooth or ridged in texture.[4][5]
Dishes
[edit]Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara or arrabbiata. The latter has been celebrated several times in Italian films, including featuring in Marco Ferreri's La Grande Bouffe and Federico Fellini's Roma.[6]
Penne alla Salvatore Fiume
[edit]According to Vincenzo Buonassisi, Salvatore Fiume won a writer's cooking contest in Gardone with a baked penne rigate dish resembling the Italian flag which was later named Penne alla Salvatore Fiume. The dish features butter, olive oil, crushed tomatoes, oregano, parmesan, mozzarella, and basil.[7]
See also
[edit]
Media related to Penne (pasta) at Wikimedia Commons
References
[edit]- ^ a b "Penne? In origine erano con lo zafferano" (in Italian). Welovepasta.it. 28 June 2017. Retrieved 7 January 2019.
- ^ "Mezze Penne Rigate n° 141 Integrali - Pasta De Cecco" (in Italian). Dececco.com. Retrieved 7 January 2019.
- ^ "Pasta Shapes". Thenibble.com. Retrieved 21 February 2013.
- ^ "Creamette - Our Products - Mostaccioli Rigati". Pasta-products-creamette.newworldpasta.com. Archived from the original on 9 May 2012. Retrieved 21 February 2013.
- ^ "Barilla - Mostaccioli". Barilla Pasta. Retrieved 25 April 2021.
- ^ Giorgioni, Livio (2002). La grande abbuffata : percorsi cinematografici fra trame e ricette (in Italian). Pontiggia, Federico, 1978-, Ronconi, Marco, 1972-. Cantalupa (Torino): Effatà. p. 25. ISBN 9788874020225. OCLC 50875311.
- ^ Buonassisi, Vincenzo (2020). The Pasta Codex. New York, New York: Rizzoli International Publications. p. 86. ISBN 978-0-8478-6874-2.
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Penne
View on Grokipediafrom Grokipedia
Penne is a type of tube-shaped pasta originating from Italy, characterized by its short, cylindrical form with diagonally cut ends that resemble the nib of a quill pen, from which its name derives—the Italian word penne meaning "quills" or "pens."[1][2] It was invented in 1865 by pasta maker Giovanni Battista Capurro in San Martino d'Albaro, near Genoa, Liguria, through a machine that diagonally sliced pasta tubes to prevent waste and improve sauce adhesion.[2] Available in two main varieties—penne lisce (smooth) and penne rigate (ridged)—the ridged version's textured surface helps it hold thicker sauces, making it a versatile staple in Italian cuisine and beyond.[3][4]
Widely popular for its ability to pair with a range of dishes, penne is commonly featured in recipes like penne all'arrabbiata (with spicy tomato sauce), penne alla vodka, or baked gratins, owing to its sturdy shape that retains integrity during cooking.[3] Typically made from durum wheat semolina, it has a firm texture when al dente, with standard lengths of about 1.5 to 2 inches (4 to 5 cm) and a diameter of around 0.4 inches (1 cm), though sizes can vary slightly by producer.[4] Its invention marked an advancement in pasta production during the 19th century, contributing to the diversification of Italian pasta shapes that emphasized functionality and regional culinary traditions.[2] Today, penne remains one of the most exported and consumed pasta varieties globally, symbolizing the enduring influence of Italian food culture.[1]
*Based on a 2,000-calorie diet; values for standard enriched penne without added salt. Whole-wheat versions have higher fiber (4–5 g) but similar macronutrient distribution.
Etymology and History
Etymology
The name "penne" is derived from the Italian word penna, meaning "quill" or "feather," a reference to the pasta's tube-like form with angled ends that resemble the tip of a traditional quill pen used for writing.[5] This linguistic root traces further to the Latin penna (or pinna), originally signifying a bird's feather, which evolved in Italian to denote writing instruments.[5] The plural form "penne" aptly describes the multiple short pieces of pasta, emphasizing its shape-inspired nomenclature over functional or regional descriptors. The term "penne" first entered documented Italian culinary usage in the late 19th century, with etymological records dating its adoption to 1875, coinciding with innovations in pasta production that standardized such shapes.[5] This timing aligns with broader developments in Italian pasta terminology during the unification era, when regional recipes began gaining national recognition through printed cookbooks and trade descriptions. In English-speaking contexts, the word has been directly borrowed as "penne," retaining its Italian form but often subject to mispronunciations such as "pen-ee" rather than the accurate "peh-neh," a common adaptation in non-Italian markets since the early 20th century.[6]Historical Development
Penne pasta emerged in the mid-19th century in the Liguria region of Italy, specifically in San Martino d'Albaro near Genoa. Prior to industrialization, short tube-shaped pastas were hand-cut using scissors, often resulting in irregular, jagged ends that compromised uniformity and texture. The pivotal development occurred on March 11, 1865, when local pasta maker Giovanni Battista Capurro patented a mechanical device that cut extruded pasta tubes diagonally to form precise quill-like shapes, typically 3 to 5 cm in length, without flattening or damaging the ends. This innovation addressed longstanding production challenges and standardized the shape, earning it the name "penne" from the Italian word for quill pens.[3][7][8] The invention of Capurro's machine coincided with broader advancements in pasta manufacturing during the 1860s, shortly after Italy's unification in 1861, which facilitated the exchange of technologies and ingredients across regions. Industrial extrusion processes, combined with the introduction of bronze and nickel dies in the late 19th century, enabled mass production of consistent tube shapes like penne, transitioning from artisanal to factory-scale output. These machines reduced drying times from months to hours through controlled indoor methods, making penne more accessible and affordable. Initially produced as smooth "penne lisce," the shape evolved with the development of ridged "penne rigate" variants, designed to better hold sauces by increasing surface area, a refinement driven by improvements in dough elasticity during higher-temperature drying.[8][3][7] Following unification, penne spread rapidly across Italy, becoming a staple in both northern and southern cuisines by the early 20th century, where durum wheat semolina pastas like penne were favored for their versatility with tomato-based sauces. Its inclusion in regional cookbooks from the late 19th century onward helped cement its place in everyday Italian cooking, though early references often grouped it under broader short pasta categories. Italian immigrants carried penne to the United States during the mass migrations of the late 19th and early 20th centuries, with notable adoption in communities by the 1920s; it featured in home cooking and emerging Italian-American eateries, adapting to local ingredients while retaining its tubular form for hearty dishes.[9][10][11]Physical Description
Shape and Dimensions
Penne is defined by its cylindrical tube form, featuring a hollow center and ends sliced at a diagonal angle to evoke the nib of a quill pen. This distinctive cut, typically at 45 degrees, distinguishes it from other tubular pastas and facilitates even cooking and sauce distribution.[12] The standard dimensions of penne include a length of 3 to 5 cm and a diameter of about 1 cm, though variations exist such as shorter mezze penne (around 2.5-3 cm) or longer pennoni (up to 6 cm). These measurements ensure a balanced ratio for heat penetration during cooking and portion control in recipes.[13] The tube's dimensions play a key role in sauce adhesion, as the internal hollow captures and holds liquids or chunky elements, while the moderate diameter prevents overfilling and promotes even coating without excess spillage. This structural efficiency makes penne suitable for thicker sauces that benefit from being trapped within the pasta.[12][14] In comparison to rigatoni, another tube-shaped pasta, penne is generally slightly longer and narrower, with its signature diagonal ends contrasting rigatoni's length of about 4 cm, diameter of 1.1 to 1.5 cm, and straight, square-cut edges. This difference in cut enhances penne's visual and functional uniqueness, aiding in better sauce grip along the slanted openings.[14][15][16] Italian pasta production adheres to national regulations under Law No. 580 of 1967, which oversees manufacturing standards to maintain quality and market uniformity, with industry norms evolving through organizations like UNIC since the 1970s. These guidelines ensure penne meets specifications for export and domestic use.[17]Surface Variations
Penne pasta is available in two primary surface variations: penne lisce, featuring a smooth exterior, and penne rigate, characterized by ridges along its outer surface.[14] The ridges on penne rigate are formed during the extrusion process using specialized bronze dies that impart a textured pattern to the dough as it is pushed through, enhancing the pasta's grip on sauces compared to the sleek finish of penne lisce.[14] This design difference arose as an evolution from the original smooth penne, introduced to mitigate issues with sauce slippage on smoother surfaces, particularly as industrial production methods accelerated in the 20th century.[18] The ridged surface of penne rigate significantly influences its culinary functionality by trapping thicker, chunkier sauces within its grooves, allowing for better adhesion and flavor distribution during cooking and serving.[14] In contrast, penne lisce's smooth texture is better suited for lighter, oil-based or simple tomato sauces, where minimal sauce retention prevents overwhelming the pasta's inherent taste.[18] These textural attributes stem directly from manufacturing techniques, with the porous roughness from bronze extrusion promoting superior sauce binding in rigate varieties.[14] In terms of regional preferences, penne rigate has gained prominence in northern Italy, particularly in areas like Lombardia and Milan, where its sauce-holding capability aligns with local dishes featuring robust ragùs and creamy preparations.[19] This dominance emerged alongside mid-20th-century advancements in pasta production, reflecting a shift toward textured pastas that better accommodate evolving sauce styles in the region.[18]Production and Ingredients
Manufacturing Process
The manufacturing process of penne pasta begins with the preparation of a dough from durum wheat semolina and water, typically at a ratio yielding about 30% moisture in the dough to ensure proper elasticity and structure during forming.[20] This mixture is fed into a continuous auger extruder, where it is kneaded under pressure—often reaching 10 MPa—and forced through specialized dies to shape the pasta into cylindrical tubes.[21][20] The dies used in extrusion are either bronze for a textured, ridged surface that aids sauce adhesion or Teflon-lined for a smoother finish and higher production efficiency; bronze dies, in particular, create subtle ridges on the exterior of the tubes, as detailed in the surface variations section.[22][23] Following extrusion at controlled temperatures of 40–50°C to avoid protein damage, the emerging tubes are cut at an angle using rotating blades synchronized with the extruder's output speed, producing the characteristic slanted ends of penne that measure approximately 4–6 cm (1.5–2.5 inches) in length.[20][23][24] Drying follows immediately to stabilize the pasta, starting with an initial pre-drying phase in a preliminary chamber for about 1 hour at controlled conditions to form a protective outer layer and prevent sticking.[25] This is succeeded by controlled humidity and temperature stages in industrial tunnels, where moisture is gradually reduced to 12–13% over 6–10 hours at 60–80°C, avoiding cracks through precise monitoring of air circulation and humidity levels.[21][25] In traditional or artisanal settings, drying extends longer—up to several days at low temperatures below 45°C—to preserve nutritional integrity and texture.[26] Modern industrial facilities operate at massive scales, with extruders capable of producing up to 8,000 kg per hour of short pasta like penne, enabling daily outputs in the millions of kilograms across large plants.[25] In contrast, artisanal production involves hand-rolling dough into tubes and cutting them manually in small batches of just a few kilograms, emphasizing craftsmanship over volume.[27] Quality controls throughout emphasize the durum wheat semolina base, with checks for granulation (450–150 µm), gluten index, and speck count to ensure uniformity, alongside precise water ratios to minimize defects like uneven drying or structural weaknesses.[25][20]Common Ingredients
The primary ingredient in traditional penne pasta is durum wheat semolina, derived from the high-protein variety Triticum durum, which contributes to its firm al dente texture through elevated gluten content.[28] Water serves as the sole other component in the basic dough formulation, with salt typically absent or used in minimal amounts in traditional recipes to maintain purity.[29] Commercial varieties often include enrichment with vitamins and minerals, such as niacin, ferrous sulfate (iron), thiamin mononitrate, riboflavin, and folic acid, to enhance nutritional value; these additives are regulated under EU standards established by Regulation (EC) No 1925/2006, which harmonizes the addition of such substances to foods like pasta.[30][31] Gluten-free alternatives to penne, developed in the 2000s to address rising dietary needs for celiac disease and gluten sensitivities, commonly employ blends of rice flour and corn flour as base ingredients to mimic the original structure and texture.[32][33]Cooking and Preparation
Boiling Techniques
To boil penne pasta effectively, use 4 to 6 quarts of water per pound of pasta in a large pot to ensure even cooking and prevent clumping.[34][35] Bring the water to a rolling boil and add salt at a ratio of 1 to 2 percent by weight of the water, approximately 1.5 teaspoons of fine sea salt per liter, to season the pasta properly without overpowering the dish.[36] Add the penne once the water returns to a boil, stirring occasionally in the first few minutes to separate the pieces, and cook for 10 to 12 minutes for al dente texture, starting the timer when the water resumes boiling vigorously.[37][12] Test doneness by following package instructions or performing a bite test: the pasta should be firm to the bite with a slight resistance at the center, not soft or crunchy. Penne rigate, with its ridged surface, typically takes about 11 minutes to reach al dente, while penne lisce cooks slightly faster at 8 to 10 minutes due to its smoother texture allowing quicker and more even heat penetration.[12][38] The tube shape of penne influences cooking time by facilitating water circulation inside, promoting uniform doneness compared to solid shapes.[37] After cooking, drain the penne immediately in a colander, reserving some pasta water if needed for sauce emulsification, but avoid rinsing under cold water as it removes the surface starch essential for sauce adhesion.[39] To prevent sticking during brief holding before saucing, lightly toss the drained pasta with a small amount of olive oil or reserved pasta water, though immediate combination with sauce is ideal to maintain texture.[40] A common error in boiling penne is overcooking, which results in mushy texture and loss of structure, particularly in thicker-walled varieties; to mitigate, taste frequently near the end of cooking time. At high altitudes above 3,000 feet, where water boils at a lower temperature, increase cooking time by 1 to 2 minutes or 15 to 20 percent to achieve the same al dente results.[41][37]Alternative Cooking Methods
Baking represents a popular alternative for preparing penne, where the pasta is typically parboiled to al dente before being layered with sauce and cheese in a casserole dish and finished in the oven. This method, often used for baked ziti-style dishes, allows flavors to meld while creating a crispy top; for instance, after assembling the layers, the dish bakes at 350°F for 20–25 minutes until bubbling and golden.[42] In variations like those with roasted vegetables or mushrooms, the oven temperature may reach 400°F for 25–30 minutes to ensure even heating without overcooking the pasta.[43] The surface ridges of penne enhance sauce retention during this process, contributing to a cohesive texture.[44] One-pot methods involve simmering uncooked or partially cooked penne directly in sauce, which infuses the pasta with flavors and shortens overall preparation time compared to separate boiling. This technique typically requires 8–10 minutes of simmering after adding the pasta to a hot sauce base, stirring occasionally to prevent sticking and using reserved pasta water if needed for creaminess.[45] Examples include combining penne with tomatoes, garlic, and herbs in a single skillet, where the pasta absorbs the liquid as it cooks to al dente.[46] Such approaches minimize cleanup and are ideal for weeknight meals, as the enclosed cooking environment promotes even flavor distribution. Air-frying or grilling pre-boiled penne offers a dry-heat option for achieving a crisp texture, often by tossing the al dente pasta in oil and seasonings before cooking. In air-frying, the pasta is arranged in a single layer and cooked at 400°F for 5–7 minutes, shaking the basket midway to ensure crispiness without sogginess; this method works well for pasta chips or as a side with added herbs and cheese.[47] Grilling involves similar preparation, threading oiled penne onto skewers and charring over medium-high heat for a smoky finish, though it requires close monitoring to avoid burning. These techniques leverage the pasta's tubular shape to trap seasonings effectively. Instant Pot adaptations utilize high-pressure cooking to prepare penne rapidly, making it suitable for quick meals and gaining popularity in the 2010s with the rise of multi-cookers. The process involves adding uncooked penne, liquid (such as broth or sauce), and ingredients to the pot, then pressure cooking on high for 4–5 minutes followed by a 5-minute natural release to achieve al dente results.[48] This method reduces total cook time to under 30 minutes while infusing flavors uniformly, as the sealed environment prevents evaporation.[49]Culinary Uses
Traditional Italian Recipes
Penne all'arrabbiata is a classic Roman dish featuring penne pasta tossed in a spicy tomato sauce made with garlic, chili peppers, parsley, and often finished with grated pecorino Romano cheese.[50] The sauce's fiery character, derived from dried red chili peppers, earns the dish its name, meaning "angry" in Italian, reflecting the bold heat that defines it.[51] Originating in the Lazio region, particularly Rome, during the early 20th century, it embodies the simplicity and intensity of traditional Roman cuisine, where fresh, high-quality ingredients like San Marzano tomatoes are essential.[52] To prepare, the penne is boiled al dente and combined with the sauce simmered until thickened, creating a harmonious balance of spice and acidity that highlights the pasta's tubular shape for sauce adhesion.[50] Beyond these signature dishes, penne is frequently used in hearty meat-based ragù sauces or simple preparations like aglio e olio with olive oil and garlic, leveraging its ridged or smooth surface to capture flavors effectively.[3] Penne alla vodka represents a modern addition to Italian pasta traditions, consisting of penne in a creamy tomato sauce enriched with vodka, heavy cream, garlic, onions, and sometimes pancetta or prosciutto.[53] The vodka serves to enhance the sauce's smoothness by emulsifying the cream and tomatoes while adding a subtle sharpness that cuts through the richness.[54] Its origins are unclear and disputed, with some accounts attributing its development to Italy in the 1970s, possibly in Rome, while others trace it to Italian-American cuisine in the United States during the 1960s.[55][56] It gained prominence in Italian restaurants worldwide before becoming globally associated with Italian-American cuisine.[53] Its preparation involves sautéing aromatics, deglazing with vodka to reduce alcohol, then incorporating tomato passata and cream for a velvety texture, with the penne stirred in at the end to coat evenly.[53] Penne alla norma draws from Sicilian culinary heritage, pairing penne with fried eggplant, a fresh tomato sauce, basil, and grated ricotta salata cheese for a dish that celebrates the island's abundant produce.[57] The eggplant is typically cubed, salted to draw out moisture, fried until golden, and layered with the sauce and cheese, offering a contrast of crispy texture and tangy salinity.[58] Hailing from Catania in the 19th century, the recipe was named in homage to Vincenzo Bellini's opera Norma, with a local poet reportedly declaring it a "masterpiece" comparable to the composer's work upon tasting it.[57] This post-unification Sicilian tradition underscores regional pride, using long-cooking penne to absorb the sauce's flavors from ripe tomatoes and herbaceous notes.[58] Penne alla Salvatore Fiume is an artistic baked pasta dish inspired by the 20th-century Italian painter Salvatore Fiume, featuring penne rigate layered with crushed tomatoes, butter, olive oil, oregano, Parmesan, mozzarella, and basil to evoke the colors of the Italian flag.[59] Created by Fiume himself, who won a cooking contest for writers in Gardone Riviera, the recipe reflects his multifaceted creativity as a painter and culinary enthusiast, blending simple ingredients into a visually striking, tricolored casserole.[59] The preparation involves assembling the components in a baking dish and oven-baking until bubbly and golden, allowing the cheeses to melt and the herbs to infuse the tomato base for a comforting, flag-inspired presentation.[59]International Adaptations
In the United States, penne Alfredo with chicken emerged as a staple of American-Italian fusion cuisine during the 1980s, adapting the creamy, cheese-based sauce to pair with grilled chicken breast and the tubular penne pasta for a heartier meal. This variation deviated from the original Roman fettuccine Alfredo by incorporating heavy cream and proteins like chicken to suit American palates, often served in casual dining chains and home recipes.[60] Japanese-Italian fusion, or itameshi, gained popularity in the 1990s as chefs reimagined pasta dishes with local ingredients, leading to innovations like penne stir-fry incorporating soy sauce, ginger, and seasonal vegetables such as bok choy or bell peppers. This hybrid approach, part of the broader wafu pasta trend, stir-fries cooked penne with umami-rich soy-based sauces instead of traditional tomato or cream, reflecting Japan's post-war embrace of Western foods tailored to native flavors.[61][62][63] In Tex-Mex cuisine of the 2000s, penne with chorizo and chipotle became a creative fusion, blending the smoky heat of Mexican chorizo sausage and chipotle peppers in adobo with a tomato-based sauce tossed over al dente penne for a spicy, comforting dish. This adaptation highlights the integration of Italian pasta into Southwestern American cooking, often garnished with cilantro, lime, and queso fresco to enhance its bold, layered profile.[64][65] Post-2010 adaptations in Levantine communities have introduced penne with tahini and lamb, where ground lamb is seasoned with Middle Eastern spices like cumin and sumac, then combined with a creamy tahini sauce enriched by yogurt and garlic, creating a fusion that merges pasta's texture with the region's nutty, tangy elements. These dishes, inspired by traditional Levantine casseroles like siniyah, use penne's ridges to cling to the sauce, offering a modern twist popular in diaspora kitchens.[66][67]Nutritional Profile
Macronutrient Composition
Penne pasta, primarily made from semolina derived from durum wheat, offers a balanced macronutrient profile when cooked plain without added salt or ingredients. Per 100 grams of cooked enriched penne, the caloric content is approximately 158 kcal, with carbohydrates serving as the primary energy source at 30.9 g, predominantly complex starches that provide sustained energy. Protein contributes 5.7 g, supporting basic nutritional needs, while total fat remains low at 0.9 g, making it a light option in terms of lipid content. The glycemic index of cooked penne is estimated at 45–55, reflecting the slow-digesting nature of durum wheat starches, which helps moderate blood sugar response compared to simpler carbohydrates. Dietary fiber is present at 1.8 g per 100 grams in standard enriched versions, aiding digestion modestly; whole-wheat penne variants increase this to approximately 4–5 g per 100 grams due to the intact bran layer. Enrichment practices add trace amounts of essential micronutrients to refined penne, including B vitamins such as thiamin (0.07 mg), riboflavin (0.06 mg), niacin (0.99 mg), and folic acid (approximately 120 µg per 100 grams), along with iron at 1.3 mg, enhancing its role as a fortified staple food. These additions occur post-milling to restore nutrients lost during processing, though they remain in modest quantities after cooking.| Nutrient | Amount per 100 g Cooked Enriched Penne | % Daily Value* |
|---|---|---|
| Calories | 158 kcal | 8% |
| Carbohydrates | 30.9 g (complex starches predominant) | 11% |
| Protein | 5.7 g | 11% |
| Total Fat | 0.9 g | 1% |
| Dietary Fiber | 1.8 g | 6% |
| Iron | 1.3 mg | 7% |