a b c "caccavella in "Sinonimi e Contrari" ". www.treccani.it (in Italian) . Retrieved 23 January 2018. a b c d Rosso, J.; Lukins, S. (1989). The New Basics Cookbook. Workman Publishing Company. p. 130. ISBN 978-0-89480-392-5 . Retrieved 30 December 2019. Fletcher, J.; Pearson, V. (2012). Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition. Chronicle Books. p.60. ISBN 978-1-4521-2377-6 . Retrieved 3 January 2020.

Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Penne" is an Italian word that translates to "pen" in English. This pasta's name refers to its shape resembling a quill pen. The ends of penne pasta are typically cut diagonally, giving them an appearance similar to the slanted tip of a quill, which is an old-style writing instrument that was dipped in ink. Production Process The first step is to make sure you have plenty of water in your pan. Use a large, high sided saucepan and add at least 500ml, or up to 1 litre of water per 100g dried pasta (depending on the capacity of your pan). Make sure there’s still enough room at the top because you don’t want the water to bubble up and overflow. Fusilli Avellinesi, la ricetta non si impara, si eredita. - Agendaonline.it". www.agendaonline.it (in Italian) . Retrieved 23 August 2018.

from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common. [93] [94] The name has been ascribed to a slapping sound they may make when eaten. [92] If you're looking for a more nutritionist-dense penne, you can use wholegrain penne pasta, which is higher in fiber and has a lower glycemic index. anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette [9] [135] Oliver, Jamie (2018). Jamie Cuisine l'Italie. Paris: Hachette Pratique. p.132. ISBN 978-2017042839. a b Mark, Bittman (1998). How to cook everything. Simple recipes for great food. New York, NY: Macmilllan. ISBN 0-02-861010-5. OCLC 64396558.

In Italy, penne are produced in two main variants: penne lisce (smooth) and penne rigate (furrowed), the latter having ridges on each penna. Pennoni ("big quills") is a wider version of penne. [3] In English-language contexts, a version is called mostaccioli by various manufacturers, which may be either smooth or ridged in texture. [4] [5] There are many different varieties of pasta. [1] They are usually sorted by size, being long ( pasta lunga), short ( pasta corta), stuffed ( ripiena), cooked in broth ( pastina), stretched ( strascinati) or in dumpling-like form ( gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato". [2] Cooking penne is like cooking any pasta. The main difference is in the amount of cooking time. Here are some tips on how to cook the perfect penne pasta: Puntine, punte d'ago, armelline, semi d'orzo, semi d'avena, semi di riso, occhi di giudeo, armellette, puntalette, semi di cicoria, cicorietta, risetto, chicchi di riso, semini, avena, avena grande, cicorie, semi di melone, semi di mela, midolline, semoni, risone, risoni [9] riso [132]Bellflower, [18] [58] gigli are lilies, [18] torchio is a press (usually for olive or grapes, but also pasta). [57] Square or rectangle sheets of pasta that sometimes have fluted edges ( lasagne ricce). The square of pasta is lasagna while the dish is lasagne [26] Long, narrow hose-like tubes [28] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. [50] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger.

Cannelloni Recipes Organization. "Cannelloni Recipes". Archived from the original on 1 September 2012 . Retrieved 26 August 2012. Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi, [9] gramignoni, spaccatelle [130]macaroni". Oxford Dictionaries. Oxford University Press. Archived from the original on July 18, 2012 . Retrieved 3 September 2014. Andrews, C.; Hirsheimer, C.; Batali, M. (2012). Country Cooking of Italy. Chronicle Books. p.pt91. ISBN 978-1-4521-2392-9 . Retrieved 30 December 2019. Quadrucci, quadratini, quadretti, lucciole, [9] quadrellini, quadrotti; quaternei ( Emilia-Romagna); squadrucchetti ( Umbria); ciciarchiola/cicerchiole (depending on size; Lazio). [134] Angel Hair, [12] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi [9] [13] Drain the Pasta: Once the penne is cooked to your liking, carefully pour the contents of the pot into a colander or a pasta strainer and allow the water to drain.

a b Joseph Froncioni. "DESIGNERS' PASTA PASTS – Extreme pasta shapes that never made it". Archived from the original on 10 March 2016.Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap". [137] [152] Lasagne sheets or cannelloni tubes are made to be baked instead of boiled so make sure that the sauce you are layering or stuffing them with isn’t too dry as they will need to absorb some liquid as they bake. Some of the most well-known dishes include Penne alla Vodka, a creamy, slightly spicy tomato sauce laced with vodka, and Arrabbiata, which has an "angry" spicy tomato sauce. Penne is traditionally cooked al dente and its shape makes it particularly adapted for sauces, such as pesto, marinara, or arrabbiata. The latter has been celebrated several times in Italian movies, notably in Marco Ferrari's La Grande Bouffe and Federico Fellini's Roma. [6] See also [ edit ]