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
Tagliolini are part of the family of long pasta wound into nests, made from thick rustic sheets of pasta.
The origin of this pasta is contested between Genoa, Naples and the Ciociaria area (central Italy).
It dates back to as early as the 17th century as shown by the "Bando contra Vermicellari" (Announcement to the Vermicellari district) issued in October 1602 in which the latter was ordered to adhere strictly to the price caps for the price of certain types of pasta including "Tagliolini bianchi". Stiff fines were imposed on anyone who disobeyed this order. Girolamo Aleandri in "La difesa dell'Adone" (the Defence of Adonis - Venice 1630) refers to Tagliolini in a description of everyday life at court: "During gentlemen's recreation in the house of the Marquis of Pepoli, one said to the other as a joke that he must have been drunk on tagliatelli, that soup made with fine pasta strips, which in many places in Lombardy are called lasagnette, and in Rome (if I am not mistaken) tagliolini". A closer look at the more recent history of rural traditions in Abruzzo reveals that tagliolini were served in chicken or pigeon broth to nursing mothers because they were light, but also very nutritious.
The size of tagliolini makes them perfect for vegetable or meat-based broths. Their natural versatility makes them especially tasty in pasta dishes with light sauces made from tomatoes, butter or soft cheeses. In the Naples area, they are the main ingredient in traditional pasta pies and oven-baked pasta dishes.
Available in 500g pack.s