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PENNE
Penne pasta is beloved by Italians (and others!) due to its substantial diameter and special ridges that allow the sauce to thoroughly coat the pasta – both its interior and edges. It also works wonderfully in baked pasta dishes.
Cooking method:
- In a large pot, pour water in a ratio of 1 liter to 100 grams of pasta, don’t forget to add salt to the water.
- Bring the water to a boil, add the pasta, and stir occasionally.
- Cook the pasta until it is al dente and offers slight resistance to the teeth. Drain.
Trafila Al Bronzo. Pasta di Semola di Grano Duro
The Trafila al bronzo method, which involves processing the dough for pasta through special bronze molds, aims to give the pasta a special porous structure, allowing it to absorb sauce excellently. Combined with the highest quality durum wheat, “Makłowicz i Synowie” pasta cooked al dente offers a truly Italian experience.
Nutritional value in 100 g of product
| Energy value | 1495/353 kcal |
| Fat | 1,3 g |
| Including saturated fatty acids | 0,3 g |
| Carbohydrates | 72 g |
| including sugars | 1,5 g |
| Protein | 12 g |
| Salt | <0,01 g |
Composition
Ingredients:
durum wheat semolina. Product may contain soy and mustard.
400 g
PENNE
“Makłowicz i Synowie” pasta – their types and flavors.
