Penne Pasta

A short, tubular pasta cut on a bias. In haute gastronomy, the quality of penne is judged by its bronze die extrusion (which gives it a rough, porous surface) and its slow drying at low temperatures (preserving the protein structure of the durum wheat). Its geometry is designed for fluid mechanics: the tube traps thick sauces (ragù) and pieces of meat, while its rough surface clings to emulsions. The starch released during its al dente cooking is essential to bind the sauce (the "mantecatura" technique).