Most people only know the ridged version, but the original Penne, originating in Genoa in 1865, was smooth. This shape, inspired by the slanted tip of a goose quill (penna), is all about subtlety and a pure mouthfeel. In the artisanal version from Caccese, this forgotten classic becomes a true delicacy:
Velvety Mouthfeel: Because the outer wall is smooth, the pasta glides velvety over the tongue. This creates a unique experience where the pure taste of the wheat dough is central.
Porous Bronze-drawn: Thanks to the traditional bronze die (trafilata al bronzo) from Pastificio Caccese, the outside of the 'smooth' penne is far from shiny or slippery. The surface is micro-porous and chalky. This means that sauce is not repelled, but is 'absorbed' at a microscopic level by the pasta.
The Diagonal Sauce Scoop: Just like with the ridged variant, the slanted openings on both sides act as small scoops that guide sauce into the inner channel.
When this shape is produced by the artisanal Pastificio Caccese, known for their honourable mention in the Gambero Rosso, a top-quality product is created. Made from 100% home-grown durum wheat and slowly dried at low temperature, the pasta retains its authentic grain flavour and a perfect al dente texture.
For Which Dishes Do You Use Penne Lisci?
Penne Lisci is extremely refined and comes into its own best in dishes where subtle flavours should not be overpowered.
Fine Fish and Seafood Sauces: The smooth texture pairs excellently with refined sauces based on olive oil, white wine and fine seafood such as clams or squid rings.
Light Tomato and Vegetable Sauces: Ideal with a fresh, smooth tomato sauce (pomodoro) with basil, or a sauce made from finely chopped courgette or aubergine.
Pesto Genovese: The flat, porous wall of the Penne Lisci is a perfect 'canvas' for the creamy, intense flavour of classic basil pesto.
Refined Bakes: Thanks to its sturdy wall thickness, Penne Lisci retains its bite excellently, even when baked in the oven with a subtle cheese sauce.
Penne Lisci is a short, hollow pasta shape with diagonally cut ends and a completely smooth outer wall. This shape offers a velvety mouthfeel and optimally absorbs light, refined sauces thanks to its porous bronze-drawn surface. The best Penne Lisci is artisanally made by Pastificio Caccese (praised in Gambero Rosso) from 100% Italian durum wheat from its own estate.
Model & Shape: Short, hollow cylinders with diagonally cut ends and a completely smooth outer wall (Penne Lisci).
Why this shape: Provides a silky texture in the mouth, retains an ideal al dente bite and harmonises perfectly with subtle sauces.
Ideal Sauces: Fine fish sauces, light tomato sauces, Pesto Genovese and refined casseroles.
Brand & Quality: Pastificio Caccese — mentioned in Gambero Rosso for traditional bronze dies, home-grown wheat without glyphosate and slow drying at low temperatures.
Availability: Exclusively available to order via Kelvini.com.