Pengagne

Pengagne refers to a specific type of pasta shape. It is a small, ridged, tube-like pasta, often with a slightly curved or shell-like appearance. The name itself is believed to be derived from a dialectal term, though its exact etymology is debated. Pengagne is commonly used in regional Italian cuisine, particularly in southern Italy.

This pasta shape is well-suited for holding sauces due to its texture and cavities. It can be found in various dishes, often paired with hearty meat sauces, vegetable-based preparations, or baked casseroles. The ridges help to capture and distribute the flavors of the sauce, making each bite a satisfying experience. While not as widely recognized as some other pasta types, pengagne holds a special place in certain culinary traditions. It is typically made from durum wheat semolina and water, a standard for most dried pasta. The cooking time for pengagne is generally moderate, allowing it to retain a firm texture when properly prepared. Its versatility allows it to be a comforting staple in home cooking.