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