Agnesi · 500 g
Agnesi Le Penne Rigate N°19 Pasta
What it is
Agnesi Le Penne Rigate N°19 is a type of dried pasta shaped like short, diagonally cut tubes with ridges. The name 'penne rigate' translates to 'ridged pens' in Italian, referring to the quill-like shape and the textured surface. This pasta is made from durum wheat semolina and water, a common combination for dried pasta that provides a firm texture when cooked.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces.
- With hearty meat sauces
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To cook Agnesi Le Penne Rigate N°19, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little of the reserved pasta water if needed to help the sauce coat the pasta evenly.
How it differs from similar foods
The ridges on penne rigate are designed to hold sauce better than smooth pasta shapes. This texture creates more surface area for sauces to cling to, making each bite more flavorful. The diagonal cut also adds a distinct visual appeal compared to straight-cut pasta.
Who it is for
Home cooks and professional chefs alike use this pasta for its ability to absorb flavors.
How to keep the rest
After opening the package, store any remaining pasta in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.