Penne rigate of durum wheat semolina from Gragnano

Penne rigate of durum wheat semolina from Gragnano

The pennette di Gragnano are a typical Italian pasta shape, reintroduced by the Mulino di Gragnano in its classic version of semolina from durum wheat. They were called pennette because their shape vaguely resembles the nibs of fountain pens. 

This is a cylindrical pasta shape cut diagonally at the ends. It is one of the most appreciated and widespread shapes, both in Italy and abroad. They can also be found in a smooth version.

Pennette Rigate di Gragnano, the history

The history of pennette is well known to us: they were born in Liguria, specifically in San Martino d'Albano, on March 11, 1865, the date the machine for cutting pasta diagonally was patented.

It was a true revolution for the pasta makers of the time. Unlike the classic scissors, the only known way to cut pasta until then, this new machine allowed for a regular cutting of the pasta and a speeding up of the processes. 

Needless to say, pennette gained an impressive success and quickly spread in various forms, such as smooth pennette. 

How Pennette Rigate are made

The production of pennette di Gragnano is very simple. The pasta factory Il Mulino di Gragnano selects the best Apulian wheat and uses only pure water from Monte Faito.

An essential tool is the bronze die, which ensures the porosity of the pennette, a typical characteristic that makes them one of the most appreciated pasta shapes, ideal for enhancing the flavors of the dish. The drying process, slow and at low temperatures, preserves the characteristics of the wheat, guaranteeing the pennette aroma, flavor, and cooking consistency.

Penne rigate of durum wheat semolina from Gragnano: How is it produced

Come vengono fatte le Penne Rigate

La produzione delle penne di Gragnano è molto semplice. Il pastificio Il Mulino di Gragnano seleziona il miglior grano pugliese e utilizza solo acqua pura del Monte Faito.

Strumento essenziale è la trafila in bronzo che assicura la porosità delle penne, caratteristica tipica che le rende uno dei formati di pasta più apprezzati, ideale per esaltare al meglio i sapori del piatto. L'essiccazione, lenta e a basse temperature, preserva le caratteristiche del grano, garantendo alle penne profumo, sapore e tenuta della cottura.

Il Mulino di Gragnano, Campania

Ingredients Penne rigate of durum wheat semolina from Gragnano

Ingredients: durum wheat semolina 100%
Shelf life: 36 months

Nutritional values

100g di prodotto contengono in media:
Valore Energetico Kcal 351
Valore Energetico Kj 1489
Grassi 1,0 di cui Acidi Grassi Saturi 0,2
Carboidrati 71,0 di cui Zuccheri 3,0
Fibre 3,0
Proteine 13,0
Sale 0,02