View source for Penne

{{Short description|Type of pasta}}
{{Other uses}}
{{Redirect|Pennoni|the college|Pennoni Honors College}}
{{Infobox food
| name             = Penne 
| image            = Pennelisce closeup.png
| image_size       = 250px
| caption          = ''Penne lisce'': the exterior of this pasta has a smooth surface.
| alternate_name   = 
| country          = [[Italy]]
| region           = 
| creator          = 
| course           = 
| type             = [[Pasta]]
| served           = 
| main_ingredient  = [[Durum wheat|Durum]]
| variations       = ''Penne lisce'', ''penne rigate'', ''pennoni'', mostaccioli
}}

'''Penne''' ({{IPA|it|ˈpenne|lang}}) are an [[Extrusion|extruded]] type of [[pasta]] in the shape of tubular pieces with ends cut at an angle. They are usually made from [[wheat flour]].

==Etymology==
''Penne'' is the plural form of the [[Italian language|Italian]] ''penna'' (meaning "[[feather]]", but "[[pen]]" as well), deriving from [[Latin]] ''penna'' (meaning "feather" or "[[quill]]"), and is a [[cognate]] of the English word "pen". When this shape was created, it was intended to imitate the then-ubiquitous steel [[nib (pen)|nib]] of [[fountain pen|fountain]] and [[dip pen|dip pens]].<ref name="welovepasta.it">{{cite web |date=28 June 2017 |title=Penne? In origine erano con lo zafferano |url=http://www.welovepasta.it/penne-in-origine-erano-con-lo-zafferano/ |access-date=7 January 2019 |publisher=Welovepasta.it |language=it}}</ref>

==Origins==
Penne are one of the few [[List of pasta|pasta shapes]] with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro ([[Genoa]]), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between {{convert|3|cm|0|abbr=on}} ''mezze penne'' ({{literally|half pens}}) and {{convert|5|cm|0|abbr=on}} penne ({{literally|pens}}).<ref name="welovepasta.it"/><ref>{{cite web |title=Mezze Penne Rigate n° 141 Integrali - Pasta De Cecco |url=https://www.dececco.com/it_it/product/mezze-penne-rigate-n-141-integrali/ |access-date=7 January 2019 |publisher=Dececco.com |language=it}}</ref>

==Description and variations==
[[File:Barilla penne 4.jpg|thumb|Cooked ''mezze penne rigate'', showing its ridged surface]]
In Italy, penne are produced in two main variants: ''penne lisce'' ("smooth") and ''penne rigate'' ("lined"), the latter having ridges on each penna. '''''Pennoni''''' is a wider version of penne.<ref>{{cite web|url=http://www.thenibble.com/REVIEWS/MAIN/pastas/glossary6.asp |title=Pasta Shapes |publisher=Thenibble.com |access-date=21 February 2013}}</ref> In English-language contexts, a version is called '''mostaccioli''' ("little moustaches") by various manufacturers, which may be either smooth or ridged in texture.<ref>{{cite web |url=http://pasta-products-creamette.newworldpasta.com/Mostaccioli-Rigati-ZX00151000025501CT00ZX15 |title=Creamette - Our Products - Mostaccioli Rigati |publisher=Pasta-products-creamette.newworldpasta.com |access-date=21 February 2013 |url-status=dead |archive-url=https://web.archive.org/web/20120509222136/http://pasta-products-creamette.newworldpasta.com/Mostaccioli-Rigati-ZX00151000025501CT00ZX15 |archive-date=9 May 2012 }}</ref><ref>{{cite web |url=https://www.barilla.com/en-us/products/pasta/classic-blue-box/mostaccioli |title= Barilla - Mostaccioli |publisher=Barilla Pasta |access-date=25 April 2021}}</ref>

== Dishes ==
Penne is traditionally cooked [[al dente]] and its shape makes it particularly adapted for sauces, such as [[pesto]], [[Marinara sauce|marinara]] or [[Arrabbiata sauce|arrabbiata]]. The latter has been celebrated several times in Italian films, including featuring in [[Marco Ferreri]]'s ''[[La Grande Bouffe]]'' and [[Federico Fellini]]'s ''[[Roma (1972 film)|Roma]]''.<ref>{{Cite book |last=Giorgioni |first=Livio |title=La grande abbuffata : percorsi cinematografici fra trame e ricette |date=2002 |publisher=Effatà |others=Pontiggia, Federico, 1978-, Ronconi, Marco, 1972- |isbn=9788874020225 |location=Cantalupa (Torino) |pages=25 |language=it |oclc=50875311}}</ref>

=== Penne alla Salvatore Fiume ===
According to [[Vincenzo Buonassisi]], [[Salvatore Fiume]] won a writer's cooking contest in Gardone with a baked penne rigate dish resembling the [[Italian flag]] which was later named ''Penne alla Salvatore Fiume''. The dish features butter, olive oil, crushed tomatoes, [[oregano]], [[parmesan]], [[mozzarella]], and [[basil]].<ref>{{cite book |last1=Buonassisi |first1=Vincenzo |title=The Pasta Codex |date=2020 |publisher=Rizzoli International Publications |location=New York, New York |isbn=978-0-8478-6874-2 |page=86}}</ref>

==See also==
{{Commons category-inline}}
{{Portal|Italy|Food}}
* [[Cuisine of Liguria]]
* [[List of pasta]]

==References==
{{Reflist}}

{{Pasta}}

[[Category:Cuisine of Liguria]]
[[Category:Types of pasta]]