Below is a list of all known varieties for Penne. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Penne (Rigate/Ridged) | The standard ridged Penne, popular globally for its sauce-clinging surface. |
| Penne (Smooth/Lisci) | The smooth version of Penne, preferred in regions like Campania, where sauce pools inside the tube. |
| Penne (Spelt Flour) | Penne made from spelt flour, giving the tube a mild, ancient grain flavor. |
| Penne (Tricolor) | Penne featuring plain, spinach, and tomato doughs. |
| Penne (Whole Grain) | Penne pasta made from various whole grains (e.g., whole wheat, spelt), offering a nuttier flavor and higher fiber content. |
| Penne Mezze (Half-Penne) | A shorter, small version of penne, typically used in soups or thicker baked dishes. |
| Penne Rigate | Penne are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour. |