Description
A cylinder shaped pasta with angled ends. The hollow center allows it to hold sauce.
Applications/Techniques
Penne is traditionally used with Pesto and Marinara sauces but is extremely versatile and can be used in many applications. It also works well in baked pastas and pasta salads.
History
We are pleased to offer dried artisan made pasta by Eduardo’s. Eduardo’s has been making egg pasta in San Francisco for over 40 years. A blend of semolina and wheat flours are used along with local farm eggs-no salt, preservatives, or artificial colors are ever added. It is dried very slowly at low temperature to preserve the unique chewy texture and flavor. Eduardo's pasta was the overwhelming favorite in the 2001 San Francisco Chronicle's Taster's Choice, and scored high enough to be inducted into the Chronicle’s Hall of Fame.
