What is the differnce penne and ziti pasta?!
What is the differnce penne and ziti pasta?
There difeferent shapes pasta but, what I need to know is why does it really matter if I use ziti instead of penne?
Answers:
Penne Pasta
Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ? to 1 ? inches in length. It is produced with a smooth surface or ridged surface. The pasta produced with a ridged surface is known as Penne Rigate. Penne pasta can be served with a sauce or used in soups, salads and casseroles.
Ziti Pasta
A type of pasta that is shaped like thin tubular pieces of pasta that are approximately 1/4-inch in diameter and available in long or cut lengths. If ziti is unavailable, other types of tubular pasta, such as penne, mostaccioli or rigatoni may be substituted.
*Nope, it doesn't matter! You can substitute either one*
Look at each of the links of pictures :)
Penne : http://www.hormel.com/kitchen/glossary.a...
Ziti: http://www.hormel.com/kitchen/glossary.a...
ETA: you can even get fancy and use something called Penne Zita (a combo-like), but I am just partially kidding....
A pasta that is similar to penne but has a slightly wider diameter. Penne zita is approximately 1 1/2 inches long.
For more tubular pastas, check out (pics & descriptions here): Bocconcini, Elicoidali, Garganelli, Maccheroni. Mezzani Rigati. Mostaccioli, Penne rigate, Pennoni, Rigatoncini, Rigatoni, Trenne, Tufoli, Ziti rigati, Zitoni
http://www.hormel.com/templates/knowledg...
~Now, I am very hungry for pasta at 7 a.m. and I am not usually someone who likes or eats pasta ever. FYI, I do not work or represent the above (or any) pasta brands.~
Good luck with your recipe & do tell what it is that you are making :) The pasta variation might make a difference, it might not.
Source(s):
http://www.hormel.com/templates/knowledg...
Penne is a hollow cylindrical pasta cut on the diagonal and often is ribbed, whereas ziti in smooth and cut into perfect cylinders.
It makes a big difference pending on the sauce you use. If the sauce is a liquid, you want to use a long pasta, ex: spaghetti or fettuccine. If the sauce has chunks you want a short pasta, ex: rigatoni, penne, a pasta with openings so that the sauce can penetrate the pasta.
Nothing....they are almost the same, taste is the same, only the appeareance is different.....actually I used whatever i find first in the supermarket.