Rummo
Rummo Penne Rigate No. 88
What it is
This is a type of dry pasta. It is made from durum wheat semolina and water. The pasta is shaped into short tubes with ridges on the outside. These ridges help sauces cling to the pasta. The number 88 indicates a specific size and cut of penne. It is a common shape for many Italian dishes.
How people cook with it
Penne rigate is a versatile pasta shape that works well with a variety of sauces and ingredients.
- With tomato-based sauces
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To cook, bring a large pot of salted water to a rolling boil. Add the penne rigate and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce. The starch from the cooking water can help emulsify and thicken the sauce, ensuring it coats the pasta evenly.
How it differs from similar foods
Penne rigate is distinguished by its ridged surface, which is different from smooth penne lisce. The ridges provide more surface area for sauces to adhere to, making it ideal for heartier or chunkier preparations. The tube shape also holds sauce inside.
Who it is for
Home cooks and professional chefs often choose this pasta for its ability to hold sauces well.
How to keep the rest
Store any unused dry pasta in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing odors or moisture. Properly stored, it can last for a long time.