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DE CECCO, Penne Rigate No. 41, 100% Whole Wheat, 500g

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+ Penne Rigate no. 41 100% Whole Wheat Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen. 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. Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, a pasta-maker from San Martino d’Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze “half” penne or penne). The document preserved in the Central Archive of the State of Rome reads: “Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta”. Penne Rigate are perfect for preparing oven-baked pasta or pasta dishes served with meat sauces made from pork or beef. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce. DE CECCO. From father to son. Since 1886, the company has carried an important responsibility: their tradition of making pasta without compromise, which they perfect every day and which allows them to bring the authentic pleasure of Italian cuisine to the world. More than a hundred years ago, a story began in Abruzzo, made up of people and passions, like any other company. This is the story of Molino, the mill, and the pastificio of the De Cecco brothers, a pasta factory that has been producing pasta for over 130 years and has become a worldwide synonym for quality and Italian pleasure. The roots of this story go back to the pre-unitarian days of Italy, when in Fara San Martino, a small village located at the foot of the Majella, Don Nicola De Cecco produced “the best flour from the surrounding countryside” in his stone mill. As he had done for generations, Don Nicola passed on all his knowledge and passion to his son Filippo, who resisted the temptation to go seek his fortune in distant America and began a new chapter in the history of the De Cecco family by starting the production of edible pasta. Thus Molino and the De Cecco brothers’ pasta factory were founded. By 1886, the “best flour from the surrounding countryside” had begun its long journey to become the premium pasta we know today. By combining old artisan traditions and engineering intuition, Don Filippo Giovanni De Cecco realized a new model of “low temperature” drying, which allows pasta to dry in 24 hours. Until then, pasta had always been dried in the sun, the only possible method that could guarantee high quality and preservation of the product. It was thanks to this keen intuition that De Cecco began to discover new market opportunities, thus launching a new international business process for the company. In 1908, a country girl from Abruzzo with stacks of wheat became the company’s trademark. After the Second World War, De Cecco experienced enormous growth to its current size: the factory, completely destroyed by German bombing, was rebuilt and production moved to a larger market. Over time, much has changed: today, the De Cecco corporate brand is synonymous with high quality in the pasta sector.

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