Penne
{{Short description|Type of pasta}}
{{Other uses}}
{{Redirect|Pennoni|the college|Pennoni Honors College}}
{{Infobox food
| name = Penne
| image = Pennelisce closeup.png
| image_size = 250px
| caption = Penne lisce: the exterior of this pasta has a smooth surface.
| alternate_name =
| country = Italy
| region =
| creator =
| course =
| type = Pasta
| served =
| main_ingredient = Durum
| variations = Penne lisce, penne rigate, pennoni, mostaccioli
}}
Penne ({{IPA|it|ˈpenːne|lang}}) 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
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.{{cite web |date=28 June 2017 |title=Penne? In origine erano con lo zafferano |url=http://www.welovepasta.it/penne-in-origine-erano-con-lo-zafferano/ |access-date=7 January 2019 |publisher=Welovepasta.it |language=it}}
Origins
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 {{convert|3|cm|0|abbr=on}} mezze penne ({{literally|half pens}}) and {{convert|5|cm|0|abbr=on}} penne ({{literally|pens}}).{{cite web |title=Mezze Penne Rigate n° 141 Integrali - Pasta De Cecco |url=https://www.dececco.com/it_it/product/mezze-penne-rigate-n-141-integrali/ |access-date=7 January 2019 |publisher=Dececco.com |language=it}}
Description and variations
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.{{cite web|url=http://www.thenibble.com/REVIEWS/MAIN/pastas/glossary6.asp |title=Pasta Shapes |publisher=Thenibble.com |access-date=21 February 2013}} In English-language contexts, a version is called mostaccioli ("little moustaches") by various manufacturers, which may be either smooth or ridged in texture.{{cite web |url=http://pasta-products-creamette.newworldpasta.com/Mostaccioli-Rigati-ZX00151000025501CT00ZX15 |title=Creamette - Our Products - Mostaccioli Rigati |publisher=Pasta-products-creamette.newworldpasta.com |access-date=21 February 2013 |url-status=dead |archive-url=https://web.archive.org/web/20120509222136/http://pasta-products-creamette.newworldpasta.com/Mostaccioli-Rigati-ZX00151000025501CT00ZX15 |archive-date=9 May 2012 }}{{cite web |url=https://www.barilla.com/en-us/products/pasta/classic-blue-box/mostaccioli |title= Barilla - Mostaccioli |publisher=Barilla Pasta |access-date=25 April 2021}}
Dishes
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 movies, notably in Marco Ferreri's La Grande Bouffe and Federico Fellini's Roma.{{Cite book |last=Giorgioni |first=Livio |title=La grande abbuffata : percorsi cinematografici fra trame e ricette |date=2002 |publisher=Effatà |others=Pontiggia, Federico, 1978-, Ronconi, Marco, 1972- |isbn=9788874020225 |location=Cantalupa (Torino) |pages=25 |language=it |oclc=50875311}}
= Penne alla Salvatore Fiume =
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.{{cite book |last1=Buonassisi |first1=Vincenzo |title=The Pasta Codex |date=2020 |publisher=Rizzoli International Publications |location=New York, New York |isbn=978-0-8478-6874-2 |page=86}}