Grocery
Penne Lisce Pasta
What it is
Penne lisce are a type of dried pasta characterized by their smooth, ridged surface. They are tube-shaped with ends cut at an angle, resembling the tip of a quill pen. This pasta is made from durum wheat semolina and water, a common combination for many dried pasta varieties. The smooth exterior is a key feature that distinguishes it from its corrugated counterpart.
How people cook with it
Penne lisce are a versatile pasta shape, suitable for a wide range of sauces and preparations.
- With creamy sauces
- In baked dishes
- With chunky vegetable sauces
- As a base for pasta salads
To prepare penne lisce, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. The smooth surface allows sauces to coat the pasta evenly, making it ideal for lighter or creamier preparations where the sauce can cling without getting lost in grooves.
How it differs from similar foods
Unlike penne rigate, which has ridges, penne lisce is smooth. This difference affects how sauces adhere. Ridges on penne rigate can trap thicker, chunkier sauces more effectively, while the smooth surface of penne lisce is better suited for lighter, more fluid sauces that coat the pasta evenly without needing to be caught in crevices.
Who it is for
Home cooks and professional chefs alike choose penne lisce for its elegant texture and sauce-holding properties.
How to keep the rest
Store any leftover uncooked penne lisce in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.