Mostaccioli vs. Penne: Comparing Mostaccioli and Penne Pasta

Penne is a type of pasta with a short, tubular shape. Originally from Genoa in the Liguria region of Italy, a defining characteristic of penne is its ends, which pasta makers cut at a dramatic angle, so each tip comes to a point. The word “penne” is Italian for “quill,” a nod to its pointed tips.

There are two kinds of penne: penne rigate, which has a ridged surface, and penne lisce, which is smooth. Typically, the term “penne” refers to the riged penne rigata. Penne lisce, the type of penne with a smooth surface, is also known as mostaccioli.

Mostaccioli, or penne lisce, is a type of penne pasta from the Campania region in southern Italy. Mostaccioli is Italian for "little mustaches." This variation of penne has a smooth exterior and a tubular pasta shape, and its noodle ends are cut at an angle.

Mostaccioli—or penne lisce—is a type of penne. Penne pastas are made with durum wheat flour or semolina. Mostaccioli has some distinct characteristics from penne rigate:

• Origin: Penne originated in Genoa, in the Liguria region of northwest Italy. Mostaccioli is a variation of penne from the Campania region in southern Italy.
• Exterior: Penne can have a ridged or smooth exterior, while mostaccioli strictly refers to penne pasta with a smooth exterior.
• Pasta sauces: Penne rigate works well in pasta dishes with thick creamy sauces (such as alfredo), pesto, and meat sauces since the ridges of penne rigate make it easy for the meat and sauces to cling to the pasta. Mostaccioli is ideal for lighter sauces (such as a basic tomato sauce or olive oil sauce) because of its smooth surface. Mostaccioli also works in pasta salads and casserole dishes.

Generally, you can substitute penne rigate for mostaccioli and vice versa. The texture of the cooked pasta, though, will affect the amount of sauce in every bite.

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