Penne Rigate - Durum Wheat Pasta

Penne Rigate al bronzo made from Le Marche durum wheat

Penne Rigate from Azienda Guerrieri are diagonally cut tubular pasta with a ribbed surface, bronze-drawn from pure durum wheat semolina. The ridges hold onto sauces, and the bronze die ensures a rough, matte finish instead of smooth, industrial penne. Ideal for Arrabbiata, ragù, and pasta bakes.

Penne Rigate – Durum Wheat Pasta by Azienda Guerrieri is a diagonally cut tubular pasta with a ribbed surface made from 100 percent durum wheat semolina, grown on the Guerrieri family’s 200 hectares in the province of Pesaro and Urbino. The name "penne" comes from the Italian word for quill: the diagonal cut resembles a sharpened writing nib, and the ridges (rigate) provide additional grip for sauce. The package weighs 500g and contains only 2 ingredients: semolina and water.

Why the ridges on this pasta work double-time

With smooth penne (penne lisce), thin sauces slide off easily, but with Penne Rigate, the fine longitudinal ridges prevent exactly that: they increase the surface area and provide better hold for oil, sugo, or cream sauces. Combined with the rough texture from the al bronzo process—where the dough is pressed through bronze dies instead of smooth Teflon molds—a dual grip is created that industrially produced pasta cannot match.

The effect is most apparent with robust tomato sauces like Arrabbiata: chili, garlic, and olive oil settle into the rough surface and cling to the pasta even after serving, rather than pooling at the bottom of the plate.

Penne Rigate cooks in 10 to 11 minutes to an al dente, flavorful, nutty, and firm-to-the-bite consistency. As Alberto Guerrieri puts it, what matters most to him regarding his own durum wheat is the firmness after cooking—a trait that depends directly on the protein content of the grain and cannot be achieved by shape alone.

From Arrabbiata to oven-baked dishes

Penne Rigate is the pasta for hearty, chunky sauces: Arrabbiata, beef or pork ragù, or a creamy version with bacon and egg. Few ingredients, lots of character, and you’ll notice the difference compared to smooth, factory-made goods from the very first bite.

A splash of Guerrieri VERDE Olive Oil goes well with a spicy Arrabbiata—it is more robust and greener in tone than the ORO, perfect for spicy tomato sauces. Pair it with a glass of Nero Marche Rosso IGT from the same estate, which balances the heat of the chili well.

Penne Rigate is particularly well-suited for a bake because the ridges hold onto the béchamel or cheese, and the pasta doesn't get mushy while roasting in the oven. It turns out classically with ragù, Parmesan, and a touch of nutmeg—a good pasta bake needs nothing more.

A family business between wheat field and bronze die

The Guerrieri family has been farming their fields along the Metauro since around 1800, now in the 6th generation. Today, Luca Guerrieri runs the farm together with his children, Alberto and Maria Giulia, who share the fields, wine cellar, and oil mill.

In the fields, the farm relies on crop rotation instead of monoculture and reduced water usage through drip irrigation—two decisions intended to keep the soil fertile over the years rather than maximizing short-term yields. Because the durum wheat comes entirely from their own harvest, the pasta production can precisely tailor ridge depth and drying time to their own grain.

In addition to durum wheat, the family also grows the ancient Senatore Cappelli variety and produces wine and olive oil. Anyone wanting to discover the full range will also find Spaghetti n.7 and Strozzapreti in the Azienda Guerrieri pasta selection. From the field directly to the pot—the journey could hardly be shorter.