Grocery
Plumas Rayadas Pasta
What it is
Plumas Rayadas are a type of short, quill-shaped pasta with ridges. The name translates to 'striped feathers,' referring to the pasta's shape and the lines that help hold sauce. This pasta is made from durum wheat semolina, a common ingredient for dried pasta that provides a firm texture when cooked. The ridges are a key feature, designed to enhance the way sauces adhere to the pasta's surface. It's a versatile shape that works well with a variety of preparations.
How people cook with it
This pasta shape is excellent for capturing and holding onto sauces, making it a favorite for many dishes.
- With hearty meat sauces
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To prepare Plumas Rayadas, 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 the drained pasta immediately with your chosen sauce, adding a little reserved pasta water if needed to help the sauce emulsify and coat the pasta evenly. Serve hot.
How it differs from similar foods
Compared to smooth pasta shapes like penne lisce, the ridges on Plumas Rayadas provide more surface area for sauces to cling to. This makes them particularly good for thicker or chunkier sauces that might slide off smoother varieties. The quill shape also allows sauces to get inside the tubes.
Who it is for
Home cooks looking for a pasta shape that holds sauce well will appreciate this variety.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it can maintain its quality for a long time.