Probably one of the most commonly known short cuts of pasta, Penne rigate has a tubular shape and ridged ( rigate ) outer surface. It’s outer ridges make it slighly more sturdy and work to capture sauce better than a smooth surface. The ends of penne are cut on an angle to provide more room for sauces to nestle into the pasta. What sets Rustichella’s penne rigate apart is it’s quality.
The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
Penne rigate works well for pasta al forno ( baked pasta ) dishes.