Genovesini pasta generally looks like short, fat, stubby versions of penne, cut diagonally on each end.
Some brands such as Pezzullo make them straight; other brands such as Felicetti put a slight curve on them.
The outsides can be ridged (rigato) or smooth (lisci.)
They are made of Durum wheat semolina.
Cooking Tips
Boil dried ones for 10 minutes, drain, serve with sauce.