This triangular Penna is one of the most futuristic and innovative shape of pasta. Its good resistance in cooking, aesthetics and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Recommended also with “ragù all Genovese” with a little bit of grated Parmigiano Reggiano cheese.
Cooking time: 10-13 minutes
Rustichella D’Abruzzo history began in 1924. Today Gianluigi and Stefania Peduzzi proudly continue their grandfather’s Abruzzan tradition using only top quality durum wheat semolina, bronze dies and pure mountain water to achieve that perfect texture and taste that made Rustichella D’Abruzzo the most recognized premium pasta, used by top chefs and available in delicatessen shops all over the world.
The drying process is carried out slowly at low temperatures, sometimes for as long as 50 hours at around 35/40 degrees, unlike industrial pasta where drying is carried out at 90 degrees for 4/5 hours.