Penne Rigate

Pens are part of the great family of pens. Of thin or striped puff pastry, the bigger sizes are called "pennons" while the smaller ones can be found under the name "pennettine" or "mezze penne" (pen cut in two).

This type of pasta is directly linked to the shape of the fountain pen in use until the 1950s. The pasta called "penne" was born in 1865 in San Martino d'Albaro (Genoa), where the Genoese pasta maker Giovanni Battista Capurro patented a machine able to cut the pasta evenly diagonally into pieces from 3 to 5 cm without crushing the tips. This innovation was a decisive step towards the development of modern pastification techniques.

IDEAL WITH

Penne rigate are excellent for simple and light sauces based on fresh tomato such as the famous recipe all'arrabbiata. They are also very appetizing baked with tomato and mozzarella.

NUTRITIONAL VALUES

• Nutritional facts 100 g (3,53 oz):
• Energy value (Energy) 360 Kcal (1527 KJ)
• Proteins 13 g
• Lipids (Total Fats) 1,4 g of which saturated fatty acids (Saturates) 0,7g
• Carbohydrates (Carbohydrates) 72 g of which sugars (Sugars) 2,8 g
• Fibre (Fibre) 3,7 g
• Sodium (Salt) 0,02 g