....penne: smooth or ribbed? This is the eternal debate between gourmands. The “Viallini” think that both types are acceptable, as long as the pasta is good quality, porous and tasty, as in the case of the Fattoria’s. For dishes with defined flavours and less sauce, such as with fish, “all’Arrabbiata”, with “Aglio, Olio e Peperoncino” (= garlic, oil and chilli peppers) the “smooth” type are better; for those with more consistent sauces (Ragu, Amatriciana, Sugo Finto, Aglione) the “ribbed” ones are perfect. The stoneground flour used to make them is “alive” and it gives them a more intense flavour and aroma. The ultimate test? ….try them with just a drizzle of olive oil!
Ingredients: 100% Semi wholegrain stoneground durum wheat.