Penne pasta

Dried Penne Pasta is a type of Italian pasta very popular in Mediterranean and global cuisine. It is characterized by its short, tubular shape with diagonally cut ends, reminiscent of quill pens, hence its name "penne," which means "feathers" or "pens" in Italian. The dried version is the most common, as it has a long shelf life and is very practical to store and use in a wide variety of recipes.

The origin of penne pasta dates back to Italy, where it is a staple in traditional dishes. This dried pasta is made primarily from durum wheat semolina, which gives it a firm texture and an optimal ability to absorb both light and thick sauces.

Among the properties of dried penne pasta, its high content of complex carbohydrates stands out, which are necessary for providing sustained energy. It also provides a moderate amount of plant-based proteins and fiber, especially if it is whole wheat pasta. It is low in fat and contains no cholesterol or preservatives, as long as it is traditional dried pasta.

In different Latin American countries, penne pasta is also often known as penne rigate when it has ridges on its surface, which help to hold sauces better. Although the term "penne" is quite universal, in some regions it is simply called “tubes,” “tubular pasta,” or “short macaroni,” although the latter term may refer to pastas of different shapes.

Its versatility makes it ideal for preparing recipes with tomato, cream, or pesto sauces, as well as ingredients like vegetables, meats, and seafood, making it an essential ingredient in any pantry focused on Italian cuisine and culinary fusions.