The Italian "Penne" means feathers. Their diagonal cut and the straight riffle are ideal for carrying sauce.
Being a short noodle Penne Pasta, semolina tastes great with all classic dishes such as "Penne all`arrabiata" and together with fine casseroles.
Semolina flour is traditionally used for pasta-making because it holds its shape through drying and cooking, and maintains a good texture. Semolina is also used to make couscous. Because it is ground from durum wheat, which is the hardest kind of wheat, semolina stands up to the drying and cooking processes better than substitutes.