Benedetto Cavalieri Penne Rigate Pasta - 500g

Penne rigate is probably the most popular pasta in Italy. Their tubular and beveled shape is very recognizable. Penne also means "feather" in the sense of pen. We can indeed see a resemblance between the bevel of a goose quill which plunges into the ink and that of the pasta which plunges into the sauce. Originally from Genoa, the penne are striated and thus retain more sauce. This pasta is famous in the famous penne all'arrabiata recipe (tomato, parsley and chilli sauce) but you can also make all kinds of meat-based sauces, cheese creams (ricotta, parmesan, etc.), and in general, all kinds of vegetables, meats and fish are suitable for this versatile form of pasta that is penne. Try this pasta on a Penne Rigate recipe with Genovese pesto and fresh salmon! Cooking time: 12-13 minutes Respect the cooking times carefully on premium durum wheat pasta such as that from Cavalieri. The times we indicate are recommendations from Italians and therefore it is a minimum to obtain al dente pasta. Do not hesitate to increase the cooking time by one or two minutes and make sure to introduce them into boiling water and not boiling! Benedetto CAVALIERI is a Pasta legend! Since 1918, four generations have succeeded at the head of the family business. Located in Puglia, not far from Lecce, Benedetto Cavalieri perpetuates an unequaled know-how in the making of durum wheat pasta with an incomparable crunch. Some say Benedetto Cavalieri pasta is the Pope's favorite pasta in the Vatican! The variety of wheat used and the terroir of Puglia certainly explain this difference. Everything is done using a process that allows the dough to develop without being "brutalized" in the moulds. The slow drying at low temperature guarantees an impeccable resistance to cooking. Until now, their pasta was almost impossible to find in France... Origin: Italy