Penne
Penne
Penne (/ˈpɛniː/; Italian pronunciation: [ˈpenːe]) is a type of pasta with cylinder-shaped pieces, their ends cut at a bias. Penne is the plural form of the Italian penna (meaning feather but pen as well), deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.
Etymology
The name Penne comes from the Italian word for "pen" (penna), a reference to the angled ends of the tube, which resemble the tip of a quill pen. The word penna itself is derived from the Latin penna, meaning "feather" or "quill".
Types of Penne
There are two main types of penne: Penne lisce (smooth) and Penne rigate (furrowed), the latter having ridges on each penna.
Usage
Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata. The hollow center allows it to hold sauce, while the angular ends act as scoops.
Related Terms
- Pasta - Staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
- Al dente - Italian phrase meaning "to the tooth", used to describe pasta that is cooked so it is still firm when bitten.
- Pesto - Sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo, all blended with olive oil.
- Marinara Sauce - Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.
- Arrabbiata Sauce - A spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil.
External links
- Medical encyclopedia article on Penne
- Wikipedia's article - Penne
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