Penne Rigate

The everyday quill, ridged so the sauce has something to hold.

Rigate means ridged, and the ridges are not decoration: cut along the length of each quill, they multiply the surface a sauce can cling to, and the bronze die roughens every millimetre of it.

Estate-grown durum, drawn through bronze, dried slowly over twenty-two hours at low heat. Two ingredients on the pack — semolina and water — and the harvest year printed beside them.

Penne is the shape Italian weeknights run on: it takes a tomato sauce, a vegetable sauce, a baked dish, a cold pasta salad, all without complaint. Rigatoni is its bigger brother, for the sauces with more ambition.

Meet the House: An estate in Le Marche where the pasta factory sits inside the wheat fields.

Complete your table: Sughetto with Basil, Capobianco — made for exactly this · Peranzana Extra Virgin, Muraglia — the everyday oil · Quorum, Capobianco — the fifteen-minute sauce.