Pennine lisce

Pennine lisce are a smaller version of the penne with a smooth ("lisce") surface.
They are used where sauces and pasta flavour are not to be combined. In Italy, they are often used for coarse vegetable sauces with artichokes, beans, broccoli, peas ... For pasta salads with tuna or scampi, with tomatoes and mozzarella, Penne lisce is also the right variety.

Cooking time 8 - 10 minutes. For perfect pasta bring 2-3 l water with 1 tbsp salt to the boil.
Make the bite test just before the end of the cooking time: Pennine lisce are perfect when they are no longer hard, but just still al dente.

For the pasta creations of Rustichella d`Abruzzo only the best semolina of selected Italian hard wheat and mountain water from Abruzzo is used.