Penne Rigate – made from Senatore Cappelli

Penne Rigate made from Senatore Cappelli "King Grain"

These Penne Rigate from Azienda Guerrieri combine two special features: the ridged, diagonally cut tubular shape and Senatore Cappelli wheat, a durum wheat variety selected in 1915 that had almost disappeared from the fields. Bronze-drawn, with a robust, nutty flavor – crafted in a partner pasta factory in Fano.

Penne Rigate from Senatore Cappelli by Azienda Guerrieri is a ridged tubular pasta made from a historical durum wheat variety grown on the family's fields in the province of Pesaro and Urbino. The wheat provides a more robust, nuttier flavor than standard durum wheat and has a lower gluten content. The pack weighs 500 g, with only 2 ingredients: Senatore Cappelli semolina and water.

Two special features in one pasta

The shape is the same as the classic Penne Rigate: diagonally cut with fine longitudinal ridges, which give sauces more grip than smooth penne. What is new is the underlying wheat – Senatore Cappelli, selected in 1915 by the agronomist Nazareno Strampelli and named after the senator who funded his research.

Until the 1960s, the variety was a standard on Italian fields before higher-yielding breeds almost pushed it out. Its long stalks, which can grow up to 2 meters high, made it drought-resistant, but also more prone to lodging during storms – a disadvantage that modern, shorter varieties do not have.

Because Senatore Cappelli yields significantly less per hectare than modern durum wheat, only a few farms still grow it today. The Guerrieri family consciously chose to do so to preserve an almost forgotten variety on their own farm – in parallel to their main crops, not as a replacement for them.

The pasta is crafted in a partner factory in Fano, which draws the dough through bronze dies and dries it slowly at low temperatures. Cooked in 10 to 11 minutes, it remains al dente, flavorful, and textured – even after draining.

With this penne, the ridges and the bronze-drawing process work in tandem: the rough surface from the bronze process generally absorbs sauce better than smooth industrial pasta, and the longitudinal ridges further enhance this effect. For a variety with as much inherent flavor as Senatore Cappelli, this is particularly worthwhile because even a simple sauce will taste intense in the end.

Robust pasta, robust sauce

The more intense wheat flavor pairs well with hearty sauces: Arrabbiata, a ragù made with beef or wild boar, or a creamy version with bacon and egg. The ridges also hold onto chunky ingredients that would simply slide off smooth pasta.

A glass of Colli Pesaresi Sangiovese DOC from the same farm pairs well with a ragù, finished with a dash of Guerrieri VERDE olive oil. More simply, the penne tastes great on its own with browned butter, sage, and a little grated Pecorino – the wheat carries the flavor on its own. For a family dinner, it is also perfect for a baked dish with béchamel and plenty of cheese, where the ridges hold the sauce in place even after baking.

From the field to the factory in Fano

The Guerrieri family has been farming their fields along the Metauro since around 1800, now in the 6th generation. In addition to Senatore Cappelli and ordinary durum wheat, the farm also grows grapes and olives, producing wine and olive oil. The fact that an almost forgotten wheat variety is finding its way back to the fields fits the farm's philosophy: better a small yield with character than a large yield without a story.

Those who would also like to try the variety as spaghetti can find the Spaghetti n.7 made from Senatore Cappelli as well as the classic varieties made from durum wheat in the Azienda Guerrieri pasta selection. One old variety, two shapes, one farm.