Ridged, diagonally cut De Cecco penne, bronze-drawn for grip and cooked al dente in 10 minutes.
This is De Cecco Penne Rigate n°41. The shape is a ridged tube cut on the diagonal like a quill pen, which is where the word penne comes from. De Cecco credits the shape's spread to Giovanni Battista Capurro, a pasta maker near Genoa who in 1865 patented a machine for cutting fresh pasta on a slant without flattening it; before that, the cut was made by hand with scissors. The pasta is made from durum wheat semolina only, milled in Italy, extruded through bronze dies for a rough, porous surface and slowly dried for 9 certified hours. Cook it for 12 minutes, or 10 for al dente. De Cecco suggests it for baked pasta, meat or vegetable sauces, the simple tomato and basil classic, and spicy Arrabbiata. Per 100 g dry it gives 351 kcal and 14 g protein. Keep the pack sealed and dry.
