Benedetto Cavalieri - Penne Rigate Pasta


The Penne Rigate from Benedetto Cavalieri are made with the Delicato - meaning delicate - method, as it employees a long mixing and pressing process, slow bronze extrusion and drying at a low temperature of the pasta. All these aspects guarantee that the pasta keeps all the nutritional values and the best flavor of the Italian Durum Wheat.

Penne Rigate are one of Italy's most popular cuts. Penne are derived from penna, the Italian word for pen, and they come in two forms, liscio or rigato. Penne Rigate has a wide tube with ridges on the outside. Penne Rigate pair perfectly with vegetable sauces, or tomato-based sauce like the puttanesca sauce, or pesto. The shape is also good for making pasta salad.

Directions: use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with your favorite Parmigiano Reggiano DOP, Grana Padano DOP or Trentingrana DOP and serve immediately.

Cooking time: 14-15 minutes.

Since the 1800s, the Cavalieri family has grown wheat in the heart of Puglia. Today, the company is led by the fourth generation of pasta makers in the Cavalieri family. Since 2005, Pastificio Benedetto Cavalieri has been designated a Learning Centre of Slow Food University of Gastronomic Sciences of Piemonte, where they lead one week seminars on pasta-making attended by students from around the world.

17.6 oz.

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