F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Pennoni
What it is
Pennoni are a type of dried pasta originating from Italy. They are characterized by their large, tubular shape with diagonal cuts at each end. The surface of the pasta is typically ridged, which helps to capture and hold sauces. This pasta is made from durum wheat semolina and water, a traditional combination for high-quality pasta production. The manufacturing process aims to create a porous texture that absorbs flavors well.
How people cook with it
This pasta shape is versatile and pairs well with a variety of sauces.
- Hearty meat sauces
- Creamy vegetable sauces
- Baked pasta dishes
- Chunky tomato sauces
To cook, bring a large pot of salted water to a rolling boil. Add the pennoni 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 cooked pasta immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. The ridges on the pasta will help the sauce adhere beautifully.
How it differs from similar foods
Pennoni are larger and have a wider opening than penne rigate. The diagonal cut and often more pronounced ridges distinguish them from other tubular pastas. This larger size and ridged surface make them particularly good at holding thicker, chunkier sauces, as opposed to lighter, oil-based ones.
Who it is for
Home cooks and professional chefs appreciate this pasta for its ability to stand up to robust flavors.
How to keep the rest
Store any unused dried pennoni in a cool, dry place in an airtight container or its original packaging. Ensure it is protected from moisture and strong odors to maintain its quality. Properly stored, it can last for a long time.