Pennoni Rigati n° 39

Pennoni Rigati are a bigger variation of the classic Penne and thanks to their size, can hold a lot of sauce.

In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill.

Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta".

Pennoni Rigati are excellent for preparing oven-baked dishes and especially good served with meat sauces with vegetables or with pesto.

Available in 500g pack.s

  • Cooking time: 14 min - “al dente”12 min
Pennoni Rigati n° 39
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
molitura

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
essiccazione



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Sedani Rigati n° 57

Among the countless versions of maccherone, apparently Sedani were first created in Naples with a smooth shape and the name "denti di elefante" (elephant's tooth), and later acquired the grooved pattern like the ridges on celery, according to some from Tuscany, and the change in the original name.

Sedani Rigati (ridged version) go very well with elaborate condiments such as ragùs made from meat and mushrooms or sausage, but they are equally as good for preparing oven-baked dishes or simply with tomato and basil.

Available in 500g or 3 Kg packs.

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