Pennoni Rigati are a bigger variation of the classic Penne and thanks to their size, can hold a lot of sauce.
In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill
Cooking time: 10-11 min
THE PRODUCER: Benedetto Cavalieri is one of the leading family owned companies that produce pasta by old-world artisanal methods. Founded in 1918, Benedetto Cavalieri continues the family tradition of making pasta according to the time-honored "Delicate method." Using only the highest-quality, freshly milled hard durum wheat, the process involves long kneading by experienced hands. It is then dried at low temperature for about 40 hours to preserve the nutritional value of the durum wheat. It can be found in the menus of the most careful restaurants and on the shelves of the best delicatessen and wine shops all over the world. The gourmets appreciate so much Pasta Benedetto Cavalieri for the “excellent grain flavour and delightful chewiness” (Wine Spectator, Pasta Perfect).
Since 2005, Pastificio Benedetto Cavalieri has been appointed Learning Centre of Slow Food University of Gastronomic Sciences of Pollenzo (Piemonte). The thematic one-week seminars on pasta-making are attended by students who come from the five continents.
In 2018 the Pastificio Benedetto Cavalieri turned 100 years old!
Pennoni Rigati are a bigger variation of the classic Penne and thanks to their size, can hold a lot of sauce.
In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill
Cooking time: 10-11 min
THE PRODUCER: Benedetto Cavalieri is one of the leading family owned companies that produce pasta by old-world artisanal methods. Founded in 1918, Benedetto Cavalieri continues the family tradition of making pasta according to the time-honored "Delicate method." Using only the highest-quality, freshly milled hard durum wheat, the process involves long kneading by experienced hands. It is then dried at low temperature for about 40 hours to preserve the nutritional value of the durum wheat. It can be found in the menus of the most careful restaurants and on the shelves of the best delicatessen and wine shops all over the world. The gourmets appreciate so much Pasta Benedetto Cavalieri for the “excellent grain flavour and delightful chewiness” (Wine Spectator, Pasta Perfect).
Since 2005, Pastificio Benedetto Cavalieri has been appointed Learning Centre of Slow Food University of Gastronomic Sciences of Pollenzo (Piemonte). The thematic one-week seminars on pasta-making are attended by students who come from the five continents.
In 2018 the Pastificio Benedetto Cavalieri turned 100 years old!