Italiano
Artisanal Pasta – Penne Rigate
5,70€
This type of pasta is directly related to the shape of the fountain pens that were commonly used until the 1950s. The pasta shape called “penne” was created in 1865 in San Martino d’Albaro (Genoa), where the Genoese pasta maker Giovanni Battista Capurro patented a machine capable of uniformly cutting the pasta diagonally into pieces from 3 to 5 cm without crushing the tips. This innovation was a decisive step towards the development of modern pasta-making techniques.
Another great advance in the pasta industry was the possibility of creating ridges directly on the pasta, as on these penne rigate, thus allowing the pasta to hold more sauce.
100% Italian semolina pasta.
Cooking time: 12 min.
500g package.
Food Miles: 17km / 10.5m
Inspired by the ancient principle that “nothing is thrown away”: Fabbri uses wheat scraps and straw to make their paper packaging.
WHAT MAKES FABBRI PASTA DIFFERENT?
The flavor! Fabbri selects the highest quality raw materials and ensures that the flavor and nutritional properties of the wheat is protected throughout the production process. In practice this requires that low temperatures are maintained during production and that the pasta is allowed to dry naturally over the course of three to six days. “The result: a “living”, highly digestible pasta that smells like wheat.”
In comparison, commercial pasta is dried at high temperatures for 2 to 10 hours.
PENNE RIGATE ARE IDEALLY SERVED WITH…
Penne rigate are excellent for light, simple sauces with a base of fresh tomatoes, such as the famous all’arrabbiata condiment. They are also quite delicious baked with tomato sauce and mozzarella.
NUTRITIONAL FACTS
Valori nutrizionali (Nutritional facts) 100 g (3,53 oz):
Valore energetico (Energy) 360 Kcal (1527 KJ)
Proteine (Proteins) 13 g
Lipidi (Total fats) 1,4 g di cui acidi grassi saturi (Saturates) 0,7g
Carboidrati (Carbohydrates) 72 g di cui zuccheri (Sugars) 2,8 g
Fibra (Fibre) 3,7 g
Sodio (Salt) 0,02 g
| Weight | 0.5 kg |
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