Fontana FORMIELLO organic penne pasta variety originated in Genova on the Ligurian coast of Italy. The name “penne” means “quills” in Italian, referencing the shape of a feather pen. Giovanni Battista Capurro, a pasta maker from Genoa, invented this pasta shape in 1865. He patented a machine that uniformly cut the pasta diagonally into pieces ranging from 3 to 5 cm. Fontana FORMIELLO organic Penne rigate are perfect for pairing with tomato-based or cream-based sauces, as well as vegetables or in pasta salads. Remember to cook your pasta al dente, which means that it is cooked through but still firm enough to offer some resistance to your bite. To achieve the perfect texture, use a pot large enough to hold at least 1 liter of water for every 100 grams of pasta. Avoid using a pot that is too small or not enough water, which can result in sticky pasta. Season the cooking water generously with salt (10g for each liter) as soon as it comes to a boil, then add the pasta when the water returns to a boil. This will properly season the pasta without making it too salty. Do not add oil to the pasta water. While cooking, stir the pasta occasionally to prevent it from sticking together, and avoid covering the pot. Before draining the pasta, save some of the cooking water to add to the sauce. This will add extra starch to the sauce, emulsifying it and helping it to adhere better to the pasta.
