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Pennoni Rigati n° 39 Integrali
Cooking time: 14 min. Cooking time: 12 min.

Pennoni Rigati n° 39 Integrali

Cod.0SI1039
€1.64

(21% VAT included / shipping expenses not included )

Pennoni Rigati are a bigger variation of the classic Penne and thanks to their size, can hold a lot of sauce.

In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill.

Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta".

Pennoni Rigati are excellent for preparing oven-baked dishes and especially good served with meat sauces with vegetables or with pesto.

Available in 500g packs.

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More information
traditional values (medi per 100g)

• Energy 1460 kJ/345 kcal
• Fat 2,8 g
- of which saturates 0,6 g
• Carbohydrate 61 g
- of which sugars 2,4 g
• Fibre 8 g
• Protein 15 g
• Salt 0,01 g
• Vitamin B1 0,18 mg
• Vitamin B9 33 μg
• Potassium 300 mg
• Phosphorus 220 mg
• Magnesium 86 mg
• Iron 3 mg
• Zinc 2 mg


Instructions for use
Ingredients
  • Wholemeal durum wheat semolina pasta - may contain traces of soy.

Name

Durum wheat semolina pasta.

Storage

Store away from heat sources and from daylight and avoid damp places.

Cooking time
- Cooking time 15 minutes
- Al dente 13 minutes
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