Of the family of short pasta with angled cut, rigate, the Penne Rigate are among the most well-known formats of pasta and therefore also among the most versatile in the kitchen. The term Penne refers, in the Italian language, to the goose quill that was used for writing, which was cut diagonally to obtain a fine tip. The format, obtained from a tube of pasta, smooth or ridged, of variable length, has the characteristic diagonal cut typical of a writing pen. The Penne are one of the few pasta formats with a certain birth date: in 1865, in fact, a pasta maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, asked for and obtained a patent for a diagonal cutting machine. The patent was important because it allowed cutting fresh pasta into pen shape without crushing it, in a variable size between 3 and 5 centimeters (half pen or pen). It is noted in the document preserved at the Central State Archive in Rome: “Until today it was not possible to obtain the diagonal cut except with scissors by hand, a method that was not only too slow and expensive but also had the disadvantage of producing an irregular cut and crushing the pasta.
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Of the family of short pasta with angled cut, rigate, the Penne Rigate are among the most well-known formats of pasta and therefore also among the most versatile in the kitchen. The term Penne refers, in the Italian language, to the goose quill that was used for writing, which was cut diagonally to obtain a fine tip. The format, obtained from a tube of pasta, smooth or ridged, of variable length, has the characteristic diagonal cut typical of a writing pen. The Penne are one of the few pasta formats with a certain birth date: in 1865, in fact, a pasta maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, asked for and obtained a patent for a diagonal cutting machine. The patent was important because it allowed cutting fresh pasta into pen shape without crushing it, in a variable size between 3 and 5 centimeters (half pen or pen). It is noted in the document preserved at the Central State Archive in Rome: “Until today it was not possible to obtain the diagonal cut except with scissors by hand, a method that was not only too slow and expensive but also had the disadvantage of producing an irregular cut and crushing the pasta.
