Pennettine no. 42

Pennettine are a delicious, shorter variation of Penne Piccole Lisce. The smaller-sized Pennette are perfect for stirring up with creamy sauces, both red ones made with tomatoes or white ones made with cheese, or with classic vegetable soups to be eaten with a spoon. Try them with light sauces too, made from fresh tomatoes, oil and basil. Available in 16.0 oz pack.

  • Cooking time: 9 min - Al dente: 7 min
Pennettine no. 42
play

Our method

Attention, care, experience and quality during every phase: from our mill to your table.

The selection of the wheat

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

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.
molitura

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.
impastamento

The drawing process

While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

The drying process

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.
essiccazione



You may also be interested in

Mafalde Corte no.32

The Mafalde Corte belong to the family of short curly pasta and are characterized by the shape of curled tape on both sides. Of Neapolitan origin, once they were called Fettuccelle Ricce, while today they are also known by the names of Reginette or Reginelle: it was the Neapolitans who dedicated them to Princess Mafalda of Savoy, thus being renamed Mafaldine or Reginette in her honor. Given the irregular shape, le Mafalde Corte like all curled pasta, once the cooking is completed, have the characteristic of having a unique consistency due to the diversity between the smooth and curly part that allows the latter to better retain the seasonings. Traditionally Mafalde Corte are suitable for the preparation of soups and soups of legumes, but they are particularly tasty with creamy tomato sauce accompanied by buffalo ricotta. Available in 1Lb pack.
Find out more