De Cecco
De Cecco Pennoni No. 38 Pasta
What it is
Pennoni no. 38 is a type of large, tube-shaped pasta. It is made from durum wheat semolina and water. The pasta is extruded through bronze dies, which gives it a rough texture. This rough surface helps sauces adhere better. The tubes are cut straight at the ends, distinguishing them from penne rigate, which are cut on an angle. It is a versatile pasta shape that holds up well to hearty sauces.
How people cook with it
This pasta is excellent for baked dishes and robust sauces. Its substantial size makes it a satisfying base for many meals.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Pasta salads
To cook, bring a large pot of salted water to a rolling boil. Add the pennoni no. 38 and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still firm to the bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce. The reserved pasta water can be used to help emulsify and thicken sauces, ensuring a smooth and cohesive dish.
How it differs from similar foods
Unlike penne rigate, which has angled cuts and often ridges, pennoni no. 38 has straight-cut ends and a smooth surface. This difference in texture and cut can affect how it interacts with different types of sauces and ingredients in a dish.
Who it is for
Home cooks looking for a substantial pasta shape that can stand up to rich and flavorful preparations.
How to keep the rest
Store any unused dry pasta in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing odors or moisture from the environment. Properly stored, it can last for a long time.