La moderna
La Moderna Penne Rigate Pasta
What it is
This is a type of dry pasta shaped like short, wide tubes with angled ends. The surface of the pasta is ridged, which helps it hold sauce well. It is made from durum wheat semolina and water, dried to a firm consistency. This pasta is a staple for many home cooks and restaurants, offering a satisfying bite and versatility in various dishes. It cooks relatively quickly and is a good base for many different flavor profiles.
How people cook with it
Penne rigate is a popular choice for a wide range of pasta dishes. Its shape and texture make it ideal for capturing sauces.
- Baked pasta dishes
- Creamy sauces
- Hearty meat sauces
- Pasta salads
To cook, bring a large pot of generously salted water to a rolling boil. Add the penne rigate and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. You can then toss it directly with your prepared sauce, adding a little of the reserved pasta water to help emulsify and coat the pasta evenly. It can also be used in baked dishes.
How it differs from similar foods
The defining feature of penne rigate is its ridged surface, which distinguishes it from smooth penne (penne lisce). These ridges are designed to grip sauces more effectively, making it a preferred choice for thicker or chunkier preparations. The tube shape also allows sauces to fill the inside, adding another layer of flavor.
Who it is for
Home cooks looking for a reliable and versatile pasta shape for everyday meals.
How to keep the rest
Store any unused dry penne rigate in its original packaging or an airtight container in a cool, dry place. Ensure it is sealed to prevent moisture absorption and pest infestation. Properly stored, it can maintain its quality for a long time.