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Why is penne pasta so hated by so many? Penne, the large tubes, some smooth-some “ridgy”, like Ruffles chips. I was at a table of foodies recently. One person selected the pasta special that was made with a flat noodle type pasta. It came made with penne pasta. Most were outraged at the use of penne. I was outraged that the establishment chef decided it was a “no big deal” switcharoo, without having the server ask if it was ok to substitute.
When did penne become verboten? Do you like it, hate it, or don’t give a cr@p?
Brad
Let's start with the basics. Pasta is a vehicle. Its original intent was to provide a big table of family with a bellyful that carries the flavor of a small amount of expensive ingredients in a big way.
Now, at the top level we have fresh pasta - generally an egg noodle - and dried pasta. Although fresh pasta can have a number of different shapes, it's the dried pasta that defines myriad different varieties. Ingredient-wise, there's essentially no difference between the ingredients (within bounds of reason). Flavor-wise, there's really no difference between, say, penne or linquini.
So why the different shapes? Part of it is appearance, sure - but different pasta shapes hold sauce differently - generally a mix of absorption and coating the noodle. Penne is great for ragus or bolognese (and with bolognese, a fresh tagliatelle or a bucatino also work nicely). But for something like an alfredo, you really want a flat noodle - either fresh or dried.
So realistically, whether your friends' dudgeon was deserve is a function of what the sauce was.
I love this place!
Where else could I learn about the intricacies of pre civil war banjo construction AND the proper pairing of pasta varieties and sauces all on the same forum?
Edited by - Jon Borcherding on 12/08/2025 11:11:25
I've always liked penne. Many years ago there was a place we frequented for lunch and the penne was my go to. I think it had chicken and alfredo sauce but my memory may be off.
People actually care about the shapes or the names? I'm outraged???? 
Actually I figure I'm doing fairly well knowing there's macaroni, there's spaghetti and there's other stuff.
quote:
Originally posted by eagleislandLet's start with the basics. Pasta is a vehicle. Its original intent was to provide a big table of family with a bellyful that carries the flavor of a small amount of expensive ingredients in a big way.
Now, at the top level we have fresh pasta - generally an egg noodle - and dried pasta. Although fresh pasta can have a number of different shapes, it's the dried pasta that defines myriad different varieties. Ingredient-wise, there's essentially no difference between the ingredients (within bounds of reason). Flavor-wise, there's really no difference between, say, penne or linquini.
So why the different shapes? Part of it is appearance, sure - but different pasta shapes hold sauce differently - generally a mix of absorption and coating the noodle. Penne is great for ragus or bolognese (and with bolognese, a fresh tagliatelle or a bucatino also work nicely). But for something like an alfredo, you really want a flat noodle - either fresh or dried.
So realistically, whether your friends' dudgeon was deserve is a function of what the sauce was.
That is a very to the point and interesting explanation. My wife has set up a pasta class at some cooking event center downtown for the whole family as a Christmas activity where we all learn to cook various pasta dishes, and learn what wines and drinks go with them. I feel just a little bit more knowledgeable going into it now.
Hated???
Imo, it's worth every penne.
I like penne pasta. And rotini, especially tricolore. But as mentioned, some hold sauces better than others, feel different in the mouth, and yes, size does make a difference in the experience. Row your own boat.
If all goes according to plan (and it usually doesn't), I'll be making a new to me dish tonight which calls for orecchiette (little ear) pasta, but I'll use trottole (little rotini) instead.
Then there's the whole egg/flour vs durum wheat debate.
quote:
Originally posted by BuddurHated???
Imo, it's worth every penne.
:-)
quote:
Originally posted by reubenstumpI like penne pasta. And rotini, especially tricolore. But as mentioned, some hold sauces better than others, feel different in the mouth, and yes, size does make a difference in the experience. Row your own boat.
If all goes according to plan (and it usually doesn't), I'll be making a new to me dish tonight which calls for orecchiette (little ear) pasta, but I'll use trottole (little rotini) instead.
Then there's the whole egg/flour vs durum wheat debate.
"...but I'll use trottole (little rotini) instead."....
well, that is simply outrageous! ;-).
My wife always liked angel hair pasta. I always hated it! Or hated cooking it, for sure. I never got right. She has since learned to appreciate other types. Brad
quote:
Originally posted by BuddurHated???
Imo, it's worth every penne.
He'll be here all week, folks. Don't forget to try the veal.
quote:
Originally posted by reubenstumpI like penne pasta. And rotini, especially tricolore. But as mentioned, some hold sauces better than others, feel different in the mouth, and yes, size does make a difference in the experience. Row your own boat.
If all goes according to plan (and it usually doesn't), I'll be making a new to me dish tonight which calls for orecchiette (little ear) pasta, but I'll use trottole (little rotini) instead.
Then there's the whole egg/flour vs durum wheat debate.
Yep. The egg/flour combo is for fresh. Dried pastas are pretty much just flour (of different types) and water.
And speaking of people actually caring about the names (etc.) ..... my lovely and talented assistant is planning a 3 [or 4?] bean salad in the foreseeable future. She had another appointment so I was given the job of going to the first store, and then I'd pick her up and we'd go to the second store. But, but, but, on the list was garbanzo beans.
Me: "Gorbonzo beans??? C'mon you're makin' this up!!"
She: "No, no ... they're right there with all the other canned beans."
Me: "I've never seen them, or even heard of them."
She: "Well, they're there."
So we put the ^^ plan into effect >> cookin' [with gas] .... 'cept there are no garbanzo beans at the store!!!! Ditto for the second store!!
When we get home I look up garbanzo beans and find out they're chickpeas. Then she tells me she didn't know they were one-and-the-same. Huh?!?!? How can this be?!!? Chickpeas are regular item in our pantry.... but gorbonzo beans?? .... you're making this up!?!?!
50+ years together and this is what it comes down to!! 
Edited by - Owen on 12/08/2025 13:47:12
Tortellini in sauce..
Looks like little foreskins... served up in ah bowl to me...
So what's so bad about penne..?
quote:
Originally posted by rinembquote:
Originally posted by reubenstumpI like penne pasta. And rotini, especially tricolore. But as mentioned, some hold sauces better than others, feel different in the mouth, and yes, size does make a difference in the experience. Row your own boat.
If all goes according to plan (and it usually doesn't), I'll be making a new to me dish tonight which calls for orecchiette (little ear) pasta, but I'll use trottole (little rotini) instead.
Then there's the whole egg/flour vs durum wheat debate."...but I'll use trottole (little rotini) instead."....
well, that is simply outrageous! ;-).
Don't you blaspheme in here!!!
https://www.youtube.com/watch?v=5oHG-nWE2k0
Recipe
https://www.washingtonpost.com/recipes/sweet-spicy-pepper-pasta/
Trottole, for scale.
Edited by - reubenstump on 12/08/2025 14:56:19
I don't care for any of the hollow pastas, just do not enjoy their texture, including macaroni. I'm in the flat noodle camp.
I don’t think penne has become verboten, well not in this house anyway. I’d be peeved with a non suitable substitution as some sauces definitely lend themselves to different pasta types depending on the thickness/consistency/texture. If a classic dish should be served with a long flat noodle, serving it with penne is a lack of care for both the dish and the customer by the chef.
For me, penne with a nice thick sticky tomato sauce is divine. Either with some pancetta chunks run through it, or just chilli in a nice simple arribiata - fork in one hand, chunk,of bread in the other as the second utensil - lovely
quote:
Originally posted by STUD figmo AlTortellini in sauce..
Looks like little foreskins... served up in ah bowl to me...
So what's so bad about penne..?
There was a hardware store in Bethel, Maine, back when I lived in the area. Real old-style, small town hardware store - had just about everything, including novelty items.
One day I was there and proudly displayed on the counter were cans of "Genuine Androscoggin River Fish @$$holes." The Androscoggin is one of the major rivers in Maine, and it ran through town.
Obviously, when you see something like that, you buy it. Heck, I bought two cans - one to keep, one to open and see what was inside.
As I expected: it was a can of Spaghetti-Os with a clever label. My hat is still off to whoever came up with that one.
quote:
Originally posted by eagleislandquote:
Originally posted by STUD figmo AlTortellini in sauce..
Looks like little foreskins... served up in ah bowl to me...
So what's so bad about penne..?There was a hardware store in Bethel, Maine, back when I lived in the area. Real old-style, small town hardware store - had just about everything, including novelty items.
One day I was there and proudly displayed on the counter were cans of "Genuine Androscoggin River Fish @$$holes." The Androscoggin is one of the major rivers in Maine, and it ran through town.
Obviously, when you see something like that, you buy it. Heck, I bought two cans - one to keep, one to open and see what was inside.
As I expected: it was a can of Spaghetti-Os with a clever label. My hat is still off to whoever came up with that one.
The phrase....
"Tastes like @$$"
Comes to mind... ;0)
Penne has its place. It’s versatile and I prefer it in cold pasta salads or in baked pasta dishes. Not my favorite and I don’t care for penne rigate and prefer penne lisce.
Most dried pastas are all the same ingredients, but the size and shape has so much to do with flavor and mouth feel. I absolutely hate Elbow Macaroni and not allowed in my house. I prefer fresh and have been making my own pasta for many years, but dried is so convenient. My all time favorite is Bucatini with a great tomato sauce and sausage or meatballs.
The two biggest mistakes people make when cooking pasta is not enough salt in cooking water and overcooking the pasta. Please don’t overcook the pasta and save some of the pasta water for your sauces !!!
Thanks, now I’m hungry!!!
Slammer!!!
quote:
Originally posted by Jon BorcherdingI love this place!
Where else could I learn about the intricacies of pre civil war banjo construction AND the proper pairing of pasta varieties and sauces all on the same forum?
Yeah, happy to share what we know, and make up other stuff we don't know. But no worries; there will always be ten others to correct us and make it sound right. Enjoy!
I am fortunate enough to live near an Italian deli that cuts their own linguine, angel hair, and spaghetti from sheets of pasta to order. The penne never appealed to me, unless that was the only choice.
YES!!! Let's hear it for "intangible cultural heritage." It's well past time, IMNSHumbleO. 
CBC radio's lead-in for their story (?) was something like: "There's more to it than choosing between pasta and pizza."
quote:
Originally posted by slammerPenne has its place. It’s versatile and I prefer it in cold pasta salads or in baked pasta dishes. Not my favorite and I don’t care for penne rigate and prefer penne lisce.
Most dried pastas are all the same ingredients, but the size and shape has so much to do with flavor and mouth feel. I absolutely hate Elbow Macaroni and not allowed in my house. I prefer fresh and have been making my own pasta for many years, but dried is so convenient. My all time favorite is Bucatini with a great tomato sauce and sausage or meatballs.
The two biggest mistakes people make when cooking pasta is not enough salt in cooking water and overcooking the pasta. Please don’t overcook the pasta and save some of the pasta water for your sauces !!!
Thanks, now I’m hungry!!!
Slammer!!!
Regarding, salting the pasta water. I always keep mind what my wife says...add enough salt until the water tastes like the ocean. Also, always save3 a cup or two of the pasta water. You might need it when blending in the pasta with something else and whe you do a reheat. Brad
quote:
Originally posted by STUD figmo AlTortellini in sauce..
Looks like little foreskins... served up in ah bowl to me...
I think you might need to see a doctor Al 
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