Pennoni Lisci n° 38

Pennoni Lisci are a bigger version of the classic Penne Lisce and thanks to their size, can hold a lot of sauce.

The lack of ridges is compensated for by a surprising softness which makes it exceptionally delicate on the palate. It is a delicate and sophisticated pasta which brings out the best in aromas, flavours and fragrance.

In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill.

Penne are one of the few types of pasta for which there is an exact date when it was created. Indeed, in 1865, 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 meant the fresh pasta could be cut like a quill without crushing it and in different lengths from 3 to 5 centimetres (mezze "half" penne or penne). The document preserved in the Central Archive of the State of Rome reads: "Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta".

Pennoni Lisci are excellent for preparing pasta served with Neapolitan meat ragù, ragù alla genovese, meat and vegetable gravy or delicious oven-baked pasta dishes.

Available in 500g pack.s

Cooking time: 12 min - Al dente: 10 min

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.

Drawing

Se grazie alla trafilatura la pasta prende forma, è la trafila ruvida a regalare alla nostra pasta quella porosità unica capace di catturare ogni condimento. Questa è una delle particolari procedure che abbiamo scelto con grande orgoglio.

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

Spaghettini n° 11

Spaghettini are a smaller, delicious variation of the classic Spaghetti and this type of pasta comes from the south of Italy, from Naples in particular. Hot or cold sauces based on fresh tomatoes, vegetables or aromatic herbs are the best way to enjoy this type of pasta. It is also very good with sauces that are quick to prepare with extra virgin olive oil and a dash of garlic, red pepper and anchovies. Spaghettini are also excellent served with shellfish and seafood sauces. Available in 500g and 3 Kg packs.

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