De Cecco Penne Rigate n.41 Senza Glutine
Short tube pasta by De Cecco, No. 41 in the brand’s numbering, made from maize and rice.
De Cecco Penne Rigate n.41 Senza Glutine is a short tube pasta from the De Cecco Senza Glutine range. In the De Cecco catalogue the shape is No. 41; the number is printed on the pack next to the name. Shape type: penne. Its surface is ridged (rigate). De Cecco is a pasta maker from Fara San Martino in Abruzzo.
Ingredients: yellow maize, white maize, rice and brown rice (as described by the brand). It belongs to the brand’s gluten-free range.
Cooking time: 11 minutes, 10 minutes for al dente. Pack size: 400 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. Short tubes hold chunky sauces well: amatriciana, pasta alla gricia, Bolognese sauce, pasta alla Norma and baked pasta are classic choices. The same shape is also sold in the De Cecco Pasta di semola, De Cecco Pasta Integrale, De Cecco Pasta Bio, De Cecco High Protein and De Cecco Paste Speciali ranges.
Labelled gluten-free.
Facts
| Raw material | Maize and rice |
|---|---|
| Duration | 11 min (al dente 10 min) |
| Main use | Amatriciana, gricia, Bolognese sauce, Norma |
| House range | De Cecco Senza Glutine |
How it connects to Pasta
De Cecco Penne Rigate n.41 Senza Glutine → kind of → Penne → related → 🫒 Olive oil ← related ← 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour
- Part of
- De Cecco Senza Glutine, Penne
Frequently asked questions
How long do you cook De Cecco Penne Rigate n.41 Senza Glutine?
11 minutes (10 minutes for al dente), according to the official De Cecco website.
What does No. 41 mean on De Cecco Penne Rigate?
It is the number of the shape in the De Cecco catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Rice flour — Finely milled rice with no gluten: the second base of gluten-free pasta after maize and the raw material of rice noodles.
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