Dried tubular pasta

Dry tubular pasta is a type of pasta made from durum wheat flour and water, characterized by its cylindrical and hollow shape. This structure makes it ideal for holding thick sauces, cheeses, and fillings, making it a very versatile option in the kitchen. Among the most well-known varieties of dry tubular pasta are penne, rigatoni, and macaroni.

Its origin lies in Italian culinary tradition, where pasta is a staple food and is produced in multiple shapes to accompany different types of dishes and sauces. Dry tubular pasta arrived in Latin America through European immigration and is now a common ingredient in hundreds of regional recipes.

Regarding its properties, dry tubular pasta is an important source of complex carbohydrates, which provide sustained energy. Furthermore, it is low in fat and contains no cholesterol. It is often consumed combined with ingredients such as vegetables, meats, and cheeses, contributing to a balanced and nutritious dish.

In different Spanish-speaking countries in Latin America, dry tubular pasta may go by various names, including macaroni, coditos (little elbows), tubitos (little tubes), and penne (when referring to that specific shape). These terms vary by region, but all refer to this particular type of dry pasta, perfect for both home and professional cooking recipes.