This is called by a joint name macaroni, made of high quality durum wheat flour, high content in protein and glute. The oblique gap of Penne Lisce No. 40 is similar to the shape of the tip of goose pen. The hollow part can absorb the sauce with more moisture. It is especially suitable for mixing with tomato sauce or Italian meat sauce. It can be boiled for about 8 minutes. Alberto Poiatti comes from the beautiful island of Sicily, and pasta uses selected Drum wheat flour, all water comes from the region of Mount Etna, rich in minerals.
