Penne Rigate-Italian)- italian pasta

Outwardly, they are cylindrical in shape, 3.5 cm long, hollow inside and corrugated outside. The ends are cut diagonally at a 45° angle.

Initially appeared in the South of Italy, they are popular throughout the country and abroad. There is also Penne Lachey (Penne LisWithie) —with a smooth surface have a more subtle and delicate taste.

Name penne comes from the word pen. A large goose quill, hollow inside and sharpened diagonally, served people for many centuries instead of a fountain pen: it was dipped in ink and written on paper. (In English, for example, - pen, - pen, also comes from the word "pen").

penne rigate - usually cooked with various sauces, because. this pasta, thanks to its shape, is very practical: it scoops the sauce well and keeps it inside, as well as on the “ribbed” surface outside.

They are also good for baking in the oven - with sauce and grated cheese.

Italians cook boiled pasta to the state of "" ( Al dente -Italian), - which means “to the tooth”, or “to the teeth”, - that is, soft enough to bite and chew.

Italian pasta is made from only durum wheat flour, which contains more protein and gluten.

There are other types of Italian pasta penne, they differ in size. Numbers are written next to the name of the pasta on the packages, i.e. number corresponding to the size.

Besides:

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  Salad with brown tomatoes, mint and cheese…
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But there are hundreds more of them. But how difficult it is sometimes to understand all these varieties. Spaghetti, fettuccine, cannelloni, penne - what does it all mean? In fact, behind the strange Italian words, quite familiar dishes are hidden. So, for example, penne is just short tubes with oblique cuts. And they got their name from the Italian word "penna" ("feather") for their external resemblance to it.

But these "feathers" are different. The most popular among them are penne rigate with a ribbed surface and smooth penne liché. Which of them is better, even the Italians themselves will not be able to answer. Rigates absorb the sauce better, but have a less delicate taste. Therefore, ribbed penne are used mainly for second courses and salads, while smooth ones are used for making casseroles. But no matter what penne is chosen, recipes using them are always simple. No wonder it is the most popular pasta in Italy.

But before you start cooking with them, you need to learn how to choose and cook pasta. Any must be prepared only from durum wheat. There is no exception for penne. What does it give when they do not boil soft and do not stick together after cooking. It is also very important to prepare them correctly. For every 100 g of dry "feathers" you need to take 1 liter of water and 10 g of salt. Italian chefs also recommend adding a little vegetable oil to the water during cooking so that the penne simply does not have the opportunity to stick together. And, of course, you need to follow the instructions on the pack and cook only according to it.

After the pasta is ready, you can start creating dishes from it. Most often, "feathers" are cooked with various sauces, used in salads and casseroles. One of the popular recipes is penne with mushrooms and onions. To do this, you first need to boil 350 g of pasta until it is thrown into a sieve and let the water drain. In the meantime, heat a tablespoon of butter in a saucepan and add the chopped leek and chopped garlic in half rings. Cook 3 minutes. Separately, heat up 25 g of oil and put 350 g of mushrooms, cut into slices. Fry them for 5 minutes and add the previously fried garlic onion, 250 g cream cheese, a couple of tablespoons of white wine, zest of half a lemon, 50 g grated Parmesan and season to taste. Mix everything well and simmer for another 2 minutes. Combine prepared sauce and penne.

That this dish from this pasta is far from the only one, of course, is known not only to Italians. This is probably the most popular type of pasta, not only at home, but throughout the world. Sometimes the culinary fantasies of chefs can surprise or even bewilder. With the addition of "feathers" even sweet desserts and cakes are prepared. But do not be afraid of such penne dishes. That the best chefs around the world do this is not a secret for a long time. This should convince anyone of the correct choice of this particular pasta for cooking. You just need to follow the recipe, and then even the most amazing dishes will be no worse than restaurant delicacies.

Penne- This is the Italian name for one of the varieties of pasta (pasta), which looks like small tubes with diagonally cut edges. Their length does not exceed 4 centimeters, and their diameter is 1 centimeter.

We call such pasta “feathers”, since the word “penne” is derived from “penna”, which means “feather” in Italian.

In Italy, there are several types penne. Ribbed pasta of this type of small size is called "pennette rigate", larger - "penne rigate", short thick ribbed feathers - "mezze penne rigate", smooth feathers of medium size - "penne liche", thin long smooth feathers - "penne mezzane". ”, thick short smooth feathers - “penne a candela”, small smooth feathers - “penne piccole”.

Disputes periodically arise between pasta lovers about what penne better: smooth or embossed (ribbed). A weighty argument in favor of the former is their delicate taste, and the ability to keep the sauce inside and out is among the important “advantages” of the latter.

These pasta are most often served with all sorts of sauces or added to salads and casseroles.

Homemade penne recipes

Homemade mushroom penne recipe

You will need (for 4 servings):

• 400g fresh or canned tomatoes
• 200g fresh champignons,
• 100g bacon
• 50g grated cheese (preferably parmesan),
• 50g butter,
• 2 cloves of garlic
• 2 dried chili peppers,
• 6-8 basil leaves
• a few drops of vegetable oil
• salt - to taste.

Cooking:

1. Bacon needs to be cut into thin strips, mushrooms need to be peeled, washed and cut into pieces.
2. Grind the peeled tomatoes in the form of cubes, and the garlic freed from the husk into thin slices.
3. Penne should be boiled in a sufficiently large amount of salted water with the addition of a few drops of vegetable oil, then put in a colander and let the water drain completely.
4. In a large skillet, fry the bacon and garlic in pre-melted butter.
5. Then throw in the prepared mushrooms.
6. Simmer food for 5-6 minutes (with constant stirring).
7. After that, you need to add tomatoes and whole chili peppers to them.
8. Salt everything.
9. Cook covered over low heat for about 15 minutes more.
10. Before pouring the pasta with the sauce cooked in the pan, you need to get the pepper pods out of it.
11. This dish is served hot to the table, sprinkled with grated cheese.
12. Basil leaves are used to decorate it.

Homemade Penne Salad, Cabbage and Tomato Recipe

You will need (for 4 servings):

• 400g penne (feather pasta)
• 750g white cabbage
• 150g soft cheese
• 30g pine nuts
• 200ml cream
• 1 tbsp butter,
• 2 tomatoes
• 1 onion
• 1 garlic clove
• ground pepper and salt - to taste.

Cooking:

1. It is necessary to boil the pasta and put it in a colander.
2. Garlic and onion - chop and stew in oil.
3. Then pour in the cream.
4. After adding cheese, melt it. Boil everything. Salt and pepper.
5. White cabbage needs to be cut into thin strips and blanched in salted water for about 2 minutes.
6. Then put in a colander and rinse with cold water.
7. First you need to scald the tomatoes with boiling water, then remove the skin and cut into cubes, and fry the pine nuts until golden brown.
8. Penne should be mixed with cabbage, tomatoes, nuts and cream cheese sauce.

Homemade salad recipe with penne and Cassel smoked pork

You will need (for 4 servings):

• 400g penne (feather pasta)
• 300g smoked pork,
• 4 tbsp vegetable oil,
• 2 tbsp white wine vinegar
• 1 tbsp mustard seeds
• 1 tbsp pine nuts
• 1 stalk leek,
• 1 onion
• 2 sprigs of dill,
• ground black pepper, salt - to taste.

Cooking:

1. Penne should be boiled and put in a colander.
2. Cut the leek into thin rings and blanch for 3 minutes in salted water, then also discard to remove its excess.
3. The onion head should be chopped into small cubes and combined with white wine vinegar, vegetable oil, mustard, salt, ground black pepper.
4. Pour the pasta with the resulting marinade and let them stand for half an hour.
5. In the meantime, fry the pine nuts without oil, and cut the smoked pork into strips.
6. After 30 minutes, both meat and nuts must be added to the pasta.
7. This dish is decorated with dill sprigs.
8. From the table it is best served with slices of fresh baguette.

Homemade Penne Pasta Pie Recipe

You will need (for 4 servings):

• 250g penne (pasta "feathers"),
• 250g flour
• 250g broccoli,
• 250g fat-free cottage cheese,
• 100g sheep cheese
• 75g margarine,
• 50g olives (pitted)
• 100ml milk
• 2 tsp baking powder,
• 2 eggs,
• salt and ground black pepper - to taste.

Cooking:

1. From flour, baking powder, margarine, a pinch of salt and milk, you need to knead the dough.
2. Wrap it in cling film and put it in the refrigerator for half an hour.
3. Then get it, unfold it, roll it out, put it in a greased form.
4. Send to the oven to bake for 15 minutes at a temperature of 180 degrees.
5. Penne it is necessary to boil until half cooked and drain.
6. Blanch broccoli for 5 minutes in salted water, and then drain in a colander.
7. Fat-free cottage cheese, sheep's cheese, salt, ground black pepper and eggs, grind thoroughly together until a homogeneous mass is formed.
8. On the cake taken out by this time from the oven, you need to lay out pasta and broccoli in layers.
9. Top evenly distribute the cooked mass and chopped olives.
10. Put the product to bake for about 40 minutes.
11. This macaroni pie can be eaten hot or cold.
12. An excellent addition to it will be a salad of fresh vegetables.

• FOAM, -s, and.

  1. A whitish bubbly mass on the surface of a liquid, formed from strong swaying, agitation, boiling, fermentation, etc. Sea foam.□ Waves rose and fell, scattering with foam and spray. I. Goncharov, Frigate "Pallada". He started pouring champagne; his hands trembled, foam rose over the edge and fell on the snow. Turgenev, On the Eve. || trans.; what. Something light, lush, heaving like such a mass. Under the black foam of lace, her long, fish-like body is clearly visible, tightly wrapped in mother-of-pearl silk. M. Gorky, Life of Klim Samgin. Now, without a helmet, his face, surrounded by the blue foam of a scarf, seemed older to me. L. Sobolev, Blue scarf.

  2. Soapy solution, whipped into a bubble mass. [Girls] washed their hair with soap. Soapy foam, whipped up on curly hair, flowed over cheerful, flushed faces. Kataev, Viaduct. || Thick, bubbly sweat from a hot horse. At the very first half-station there were four driven troikas: covered with foam, the horses trembled heavily. Mamin-Sibiryak, Mountain nest.

  3. Thick, whitish, blistered saliva, which usually appears with strong excitement, diseases, etc. Angrily and foaming in the mouth, a grey, dappled trotter jumped out, with a groom hanging from his halter. Pisemsky, A Thousand Souls. - I can't see you, I'll kill you... Go away! His eyes are red, and tears come out of them, too, as if red, and foam boils on his lips. M. Gorky, Confession.

  Foaming at the mouth- hot, recklessly, extremely excited. Garin, foaming at the mouth, argued that it was unfair to separate two glorious and loving people. Kazakevich, Spring on the Oder.

Source (printed version): Dictionary of the Russian language: In 4 volumes / RAS, Institute of Linguistics. research; Ed. A. P. Evgenieva. - 4th ed., erased. - M.: Rus. lang.; Polygraphic resources, 1999;

How much does penne pasta cost (average price per 1 kg.)?

Moscow and Moscow region

Over its centuries-old history, the culinary tradition of Italy has replenished with more than a hundred varieties of pasta or pasta, beloved by all Italians. Currently, there are over 350 main types of Italian pasta. In addition, each species has at least three subspecies that differ in the composition of the original ingredients used in the preparation of the product, in addition, pasta in Italy varies in color, shape, size and, of course, taste.

Today we would like to introduce you to one of the most famous types of pasta in Italy. Penne pasta or penne refers to a variety of small-sized pasta, which are shaped like tubes-feathers, not exceeding 10 mm in diameter. As a rule, penne length is limited to 40 mm. The appearance of penne pasta determines not only consumer, but also the taste characteristics of the food product. Penne pasta got its original name thanks to the Italian word penna, which literally means “pen”.

Among the variety of types of penne pasta, perhaps the following most popular and sought-after varieties can be distinguished:

• Penne rigate or penne rigate, i.e. ribbed feathers;
• Pennette rigate or pennete rigate, all the same ribbed paste feathers, just smaller;
• Penne piccole or penne piccole, i.e. very small penne feathers;
• Penne lisce or penne lishe, a special smooth, non-ribbed type of penne pasta;
• Penne mezzane or penne mezzane, refer to the smooth subspecies of penne paste feathers;
• Penne a candela or penne a candela are also smooth subspecies of penne paste feathers. However, this penne variety differs from the two previous types in a larger diameter and smaller size.

True gourmets and connoisseurs of Italian cuisine know that any pasta, including foam, must be brought to the state of "Al dente", which in Italian sounds like "by the tooth". Al dente is a term used exclusively in the Italian culinary tradition for pastas. It is believed that the pasta is ready when the pasta has not yet had time to fully boil and lose its distinctive shape.

In order to get the perfect state of readiness of Italian pasta or the so-called "Al dente" you need to cook the pasta for a minute less than required by the cooking technology. It is worth noting that real penne pasta, like other types of pasta made in Italy, is distinguished by its high quality, as well as distinctive taste and consumer characteristics.

As a rule, most types of Italian pasta are made from durum wheat. Penne pasta is no exception, so during the cooking process, the pasta perfectly retains its shape and appearance. Pennette rigate is the most popular type of penne pasta. Penne pasta is served to the table in combination with a variety of sauces - from simple and classic tomato or green pesto sauce to sophisticated sauces based on cheeses, cream, seafood or vegetables.

Calorie content of penne pasta 220 kcal

The energy value of penne pasta (Proportion of proteins, fats, carbohydrates - bju).