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Buono Penne rigate, 500g
Buono Penne rigate, 500g
1 550 Ft

Buono Penne rigate, 500g

Buono Penne rigate, 500g
Buono Penne rigate, 500g

There is a precise date of birth for this pasta shape. On March 11 1865, pasta maker Giovanni Battista Capurro, from San Martino d’Albano near Genoa, succeeded in patenting a machine capable of cutting pasta diagonally without breaking it. Until then, cutting pasta was carried out by hand, with scissors, leaving an irregular and jagged edge on the final product. Penne is a very versatile type of pasta and, subsequently, popular throughout Italy and abroad. The fact that it is cylindrical means the sauce actually gets inside the pieces of pasta. The rigate, the grooved version also allows the sauce to adhere to its surface, making every mouthful rich and tasty! This pasta shape is most often served with heavier meat or tomato based sauces and not so frequently with seafood or light creamy sauces. It is also a very popular choice for baked pasta dishes and pasta salads.

1 550 Ft
Unit price: 3 100 Ft/kg
Info
Package
500g
Country of origin
Italy
Group size
short
Flour
Durum
Cooking time (min.)
8-10
Egg content
without egg
ingredients
Italian durum wheat, water

May contain traces of egg and mustard.

Nutrition facts
Nutritional values for 100g of product
 Energy 1389 kJ/332 kcal
 Total Fat 0,4g
    Saturated Fat 0g
 Total Carbohydrate 68,1g
    Sugar 1,7g
 Fiber 3,2g
 Protein 14,33g
 Salt 0,03g
Tips for pasta cooking
100 grams of pasta = 1 liter of salty water

Premium quality pasta doesn't need oil in the water, it is enough to stir the boiling pasta a couple of times in the first 2 minutes.

  • heat up the water in a tall pot, especially if you cook long pasta, then add salt
  • put the pasta in the boiling water, lower the heat when it starts to boil again
  • cook until the recommended time, then taste it to see if it is the texture what you wish for
  • drain it, do not rinse, just mix with any sauce and serve
  • for pasta salads cool it down under cold water
Csomagajánlatok
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