Penne Tuscan Pasta Martelli - 500gr
PENNE CLASSICHE ® - check the recipe here
approved by Chef Manuelo from Giglio Restaurant!
Smooth or Ridged? We solve the dilemma: in the Neapolitan tradition, Penne were born smooth and that’s how we love them. If it is cold-worked, bronze-drawn and slow-dried, smooth pasta becomes porous and does not need the ridges to hold the sauce. Indeed, the more uniform thickness compared to its ridged sister makes it particularly refined. Just drizzle a little olive oil over it to understand the difference!
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