Rustichella d'Abruzzo Pennine Rigate

A smaller version of the traditional ridged penne rigate ("quills"). These delicate pointy tubes pile up beautifully on a plate, making them a chefs' favorite. Use pennine rigate in everything from pasta salads and soups to rich, creamy dishes like Pasta alla Gricia (pasta with guanciale, Pecorino Romano and lots of black pepper.

The ridged texture of these mini penne are perfect for holding sauce. We particularly love these little cuties in baked pasta dishes. Try using pennine rigate in your favorite macaroni and cheese recipe or use in lieu of rigatoni or ziti in tomato-rich, cheesy baked ziti.

In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.