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penne pasta or macaroni

GrainsYear-round

Penne and macaroni are good sources of carbohydrates and provide B vitamins (particularly thiamine and niacin) when made from enriched durum wheat. Whole wheat varieties offer increased fiber content and slightly higher protein levels compared to refined versions.

About

Penne is a cylindrical pasta with diagonally cut ends, derived from the Italian word "penna" (feather). Macaroni is a curved, tubular pasta shape also of Italian origin. Both are produced from durum wheat semolina and water, extruded through dies to create their characteristic forms. Penne measures approximately 2 inches in length with a hollow center and ridged surface (rigatoni-style grooves), while macaroni is slightly smaller and typically elbow-shaped, though straight versions exist. These shapes were developed in Southern Italy and Naples respectively, becoming foundational to Italian and international cuisine. Modern production involves mechanical extrusion, drying, and sometimes egg enrichment in certain regional preparations.

Culinary Uses

Penne and macaroni are versatile pasta shapes that serve as vehicles for sauces across numerous cuisines. In Italian cooking, penne is traditionally paired with hearty sauces such as alla vodka, arrabbiata, and puttanesca, where the ridges trap sauce. Macaroni features prominently in mac and cheese (particularly American comfort food), baked pasta dishes, and creamy preparations. Both shapes work well in cold salads, soups, and as components in casseroles and gratin dishes. Their tubular structure makes them ideal for capturing sauce internally and externally, complementing both light tomato-based sauces and rich cream preparations. Regional variations exist: whole wheat, flavored (spinach, beet), and gluten-free versions expand their culinary applications.

Forms & Preparations

Dried (durum wheat) — Standard shelf-stable form, typically bronze-cut or smooth, ideal for most culinary applications and long-term storage.
Fresh (egg-enriched) — Made with durum wheat and eggs, softer texture and shorter cooking time (2-4 minutes); less common but found in artisanal preparations.
Whole wheat — Made from whole durum wheat with bran and germ intact, nuttier flavor and higher fiber; slightly longer cooking time.
Flavored/Spinach or beet — Infused with vegetable purees for color and subtle flavor variation; cooks similarly to regular dried pasta.
Gluten-free — Produced from rice, corn, or legume flours as wheat alternatives; cooking times and texture vary by blend.
Pennerighe (ridged)/Liscia (smooth) — Penne variants: ridged surface enhances sauce adherence, while smooth versions are less common; both use 1:1 in recipes.