Penne Rigate – Durum Wheat Pasta

Penne Rigate – Italian durum wheat pasta from La Campofilone

La Campofilone Penne Rigate is classic Italian durum wheat pasta from the Marche region. Only durum wheat semolina and a little water are needed to produce these traditionally, artisan-made noodles.

These short tube noodles are a popular Italian pasta shape. Because their ends are cut diagonally, their shape resembles a writing quill or feather, to which this traditional noodle shape owes its name, as Penna d'oca (singular of Penne) means goose quill. Unlike rigatoni, which are slightly larger in diameter and cut straight, penne are very firm to the bite. The "Rigate" incidentally refers to the ridges on the surface of the penne, while Penne Lisce have a smooth surface.

From the Italians around the corner, we know pasta dishes like Penne Arrabiata with a strong, spicy tomato sauce or baked Penne al forno with cheese, and of course Penne Gorgonzola. Penne are also well-suited for pasta salads, as they don't get mushy. Penne take about 8 minutes to cook in well-salted water, depending on how al dente you like them.

Penne Rigate – made from the best ingredients

La Campofilone is a family business named after the small medieval village where it is located. Here, in the center of Italy with a view of the Adriatic Sea, there is a centuries-old tradition of manual pasta making. Owner Enzo Rossi personally selects only the best ingredients for making the spaghetti: durum wheat semolina and fresh water! Nothing more is needed.

But they must be the best ingredients: durum wheat semolina from the Marche region (more precisely from the provinces of Ascoli Piceno and Macerata) – milled in a local mill, from grain with the highest protein content, which is free of genetically modified organisms (GMOs).

This durum wheat pasta is made from selected Italian durum wheat. This grows very close to La Campofilone in the hilly fields of Marche. The protein-rich wheat blend harvested in summer ripens and dries at a controlled temperature. The valuable wheat is ground into semolina, mixed with water, and then left to rest as dough before being extruded through bronze dies, which makes the surface rough and thus increases sauce absorption. The slow drying process of 20-36 hours at low temperature also increases sauce absorption in the final product: La Campofilone Penne Rigate.