Eight years ago, I asked the chefs I most admired—and who still are my best-loved after fourteen years in business—which short type of pasta was best suited to Senatore Cappelli. The unanimous response was pennette, very short, small tubes of haute cuisine class. Or else rigatoni, but very large and again for haute cuisine, as Gianfranco Vissani insisted…

 

So we produced pennette, putting off the rigatoni for a few years.

 

There are by now many autographed recipes for pennette Senatore Cappelli. One stands out: an exotic pasta salad with avocado, lobster and more from Claudio Sadler, Ristorante Sadler, Milan.

 

Cooking Time 7/8 min.

Weight  500g