The Differences Between Penne and Ziti

Have you ever wondered what the distinctions between penne and ziti pasta are? Which pasta is better for what, and how long does it take to cook? This article discusses the distinctions between penne and ziti, as well as their strengths and weaknesses in recipes.

What is Penne?

Penne is a cylindrical pasta with diagonally cut ends. The name comes from the Latin word penna, which means feather or quill. And the past’s angled ends like the tip of a pen. In 1865, a pasta manufacturer in Campania, Italy, got a patent for a diagonal pasta cutting machine. Penne comes in two varieties. These are penne rigate and penne lisce (with a smooth exterior) (with a ridged exterior).

This pasta has been cooked until it is al dente. Because of its form, penne is frequently used in particularly saucy meals. Pesto, arrabbiata, and marinara sauces are common accompaniments to ridged penne. The furrows keep the sauces in place, while the hollow space distributes them evenly. It may be used in a variety of cuisines, ranging from casseroles to soups.

Penne is typically prepared using durum wheat flour, although different flours are available. There are whole wheat, white wheat, and gluten-free options such as rice or corn pasta.

What Is Ziti?

Ziti is a long tubed pasta from Campania, Italy. The tubed pasta is wide and silky, with a length of around 25cm. As a result, it must be cut into pieces before cooking. You may also purchase pre-broken ziti at the grocery store. One of the most distinguishing features of ziti is that the ends are chopped at a ninety-degree angle.

This pasta is often packed and baked, and it is famous for the Italian-American dish Baked Ziti. Because to its hollow structure, ziti works well with rich creamy sauces and is not confined to baked casseroles.

Penne Vs. Ziti: What’s The Difference?

Although penne and ziti share certain similarities, such as having tubular pasta shapes, they also have notable variances.

• Ziti has a smooth texture, while penne has both smooth and ridged textures. Yet, the ridged type of penne is more common in supermarkets.
• Unbroken ziti is much longer and wider than penne pasta.
• End Shape: The penne noodle’s end is chopped at an angle, giving it a pointed form. When zitis is chopped at right angles, the outcome is a rectangular form.
• Penne is typically used in saucy meals and is utilized in fresh pasta recipes. Because of its strong texture, penne may be cooked al dente and then tossed with sauce. But, ziti noodles are most recognized for baked pasta dishes. The noodle softens in the oven, making it ideal for casseroles.

Conclusion

This article has provided a quick overview of penne and ziti pasta, highlighting their primary distinctions. Knowing these distinctions can help you choose pasta for your next casserole or arrabbiata sauce.