A smaller sibling of penne, pennine lisce has a smaller diameter than penne with a smooth ( lisce ) outer surface. The end are cut on an angle providing more room for sauces to nestle into the pasta.
The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
Pennine’s small tubular shape makes it sturdy enough to hold up in baked pasta dishes and can be a substitute to macaroni.