De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! 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 result
- De Cecco Semolina Pasta, Pennoni No.38, 1 Pound (Pack of 3)
- Pennoni Lisci are a bigger version of the classic Penne Lisce and thanks to their size, can hold a lot of sauce
- 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
- Pennoni are excellent for preparing pasta served with Neapolitan meat ragù, ragù alla genovese, meat and vegetable gravy or delicious oven-baked pasta dishes
- No GMO, no trans fat, no saturated fat, no sugar added. Kosher. Cooking time: 12 min - Al dente: 10 min, Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin
.png){kind=logo}
