What To Know
- If you prefer a longer pasta with a slightly chewy texture, penne is the way to go.
- In addition to the factors discussed above, here are a few other considerations to keep in mind when choosing between penne and mostaccioli.
- Penne is named after the Italian word for “quills” or “feathers” due to its resemblance to a quill pen.
When it comes to the world of pasta, there are countless shapes and sizes to choose from. Among the most popular and often confused varieties are penne and mostaccioli. At first glance, these two may seem like identical twins, but a closer examination reveals subtle differences that set them apart.
Physical Characteristics
Penne
- Short, tubular pasta with diagonal cuts on the ends
- Smooth or ridged surface
- Typically 2-3 inches long
Mostaccioli
- Short, tubular pasta with straight cuts on the ends
- Smooth surface
- Usually 1-2 inches long
Origin and Etymology
Penne
- Italian for “quills” or “feathers”
- Originated in Campania, Italy
- Thought to have been inspired by the shape of a quill pen
Mostaccioli
- Italian for “little mustaches”
- Originated in Naples, Italy
- Named after its resemblance to the bushy mustaches worn by Italian men
Culinary Applications
Both penne and mostaccioli are versatile pasta shapes that can be paired with a wide range of sauces and toppings. However, some dishes are particularly well-suited to each type:
Penne
- Classic pairings include marinara, pesto, or vodka sauce
- Often used in casseroles or baked dishes
Mostaccioli
- Ideal for creamy sauces, such as Alfredo or carbonara
- Frequently found in pasta salads or soups
Nutritional Value
In terms of nutritional value, penne and mostaccioli are relatively similar. Both are good sources of carbohydrates and provide a moderate amount of protein and fiber. However, mostaccioli is slightly higher in calories and fat due to its shorter length and denser texture.
Regional Variations
It’s worth noting that regional variations exist in the way penne and mostaccioli are prepared and consumed. In some parts of Italy, for example, penne is often cut into shorter pieces, while mostaccioli is commonly served with a tomato-based sauce.
The Final Verdict
So, is it penne or mostaccioli? Ultimately, the choice comes down to personal preference. If you prefer a longer pasta with a slightly chewy texture, penne is the way to go. If you’re looking for a shorter, smoother pasta that’s ideal for creamy sauces, mostaccioli is your best bet.
Additional Considerations
In addition to the factors discussed above, here are a few other considerations to keep in mind when choosing between penne and mostaccioli:
- Cooking time: Penne typically takes 10-12 minutes to cook, while mostaccioli cooks in 8-10 minutes.
- Sauce absorption: Penne’s diagonal cuts allow it to absorb more sauce than mostaccioli.
- Presentation: Mostaccioli’s shorter length makes it easier to present in a visually appealing way.
Questions We Hear a Lot
Q: What is the difference between penne and mostaccioli?
A: Penne is longer, has diagonal cuts, and is often ridged, while mostaccioli is shorter, has straight cuts, and is smooth.
Q: Which pasta shape is better for creamy sauces?
A: Mostaccioli is ideal for creamy sauces due to its shorter length and smooth surface.
Q: Can I substitute penne for mostaccioli in a recipe?
A: Yes, you can substitute penne for mostaccioli, but keep in mind that the cooking time may vary slightly.
Q: What is the origin of the name “penne”?
A: Penne is named after the Italian word for “quills” or “feathers” due to its resemblance to a quill pen.
Q: Which pasta shape is more popular in Italy?
A: Both penne and mostaccioli are popular in Italy, but penne is generally more widely used.
