Penne Lisce from Afeltra are made with the best durum wheat semolina that is mixed with the water from Gragnano. Afeltra uses only traditional bronze extruding machines which give the artisanal pasta a rough texture with many pores. These pores will absorb the pasta sauce much better when finishing the dish! Afeltra Ziti Corti are also slowly dried at a low temperature for up to 48 hours which helps the protein structure in the pasta stay strong allowing for a better al dente texture! \nPenne Lisce are very popular in Southern Italy. Penne Lisce have a thinner tube than the Penne Rigate and are smooth without any ridges on the outside. \nIt pairs perfectly with vegetable sauces, or tomato-based sauce like the Puttanesca, or Pesto. The shape is also great to be baked and make the Sicilian dish Pasta al Forno Siciliana.
