Description
Of the short, oblique-cut, smooth pasta family, Penne Lisce are among the most well-known and therefore most versatile pasta shapes in the kitchen.
The absence of ridges is compensated by a surprising softness, which gives the palate sublime sensations. Delicate and refined, they enhance aromas, flavors and scents to the maximum.
The term Penne refers, in the Italian language, to the goose quill anciently used for writing and which was cut on the bias to obtain a tip with a thin line. The shape, obtained from a tube of pasta, smooth or ridged, of variable length, has the characteristic diagonal cut typical of the writing pen.
Penne are one of the few pasta shapes with a certain birth date: in 1865, in fact, a pasta maker from San Martino d’Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. The patent was important because it allowed fresh pasta to be cut into a pen shape without squashing it, in a variable format between 3 and 5 centimeters (mezze penne or penne). The document kept at the Central Archives of the State of Rome states: “Until now, the diagonal cut could only be obtained with hand scissors, a method that, in addition to being too slow and expensive, had the drawback of producing an irregular cut and squashing the pasta”.
The ideal condiments for Penne lisce are meat sauces in general: pork, beef, sausage, stew or meat and mushrooms. They are also excellent with vegetable-based condiments and more generally, precisely because of their versatility, for all traditional Mediterranean recipes, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. The classic combination is with Arrabbiata sauce.
Available in 500 g and 3 kg packs.
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