De Cecco, F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Pennettine Pasta
What it is
Pennettine are small, tubular pasta shapes with angled ends, resembling miniature penne. This particular variety is made by De Cecco, a well-regarded Italian pasta producer known for its quality semolina. The pasta is extruded through bronze dies, which gives it a rougher surface texture. This texture is ideal for holding sauces. The small size makes it suitable for a variety of dishes, from simple preparations to more complex pasta salads.
How people cook with it
These tiny tubes are versatile and work well in many types of pasta dishes.
- In soups
- With light sauces
- In pasta salads
- As a side dish
To cook pennettine, 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 it should be tender but still have 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. Serve hot.
How it differs from similar foods
Compared to larger penne, pennettine's smaller size cooks faster and is better suited for brothy soups or dishes where a delicate pasta shape is desired. The bronze-cut texture also sets it apart from smoother, mass-produced pastas, allowing sauces to cling more effectively.
Who it is for
Home cooks and chefs appreciate this pasta for its ability to absorb flavors and its pleasing texture.
How to keep the rest
Store any leftover uncooked pennettine in a cool, dry place in an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its freshness and prevent spoilage. Properly stored, it will remain good for an extended period.