Bartolini, Penne

The ingredients used to make this handmade Penne come from Umbria, the green heart of Italy, famous for the abundance of natural water springs and characterized by mountainous agriculture.

The pasta is made by an artisanal method, using highly selected bran mixtures, and spring water, creating a pasta rich in protein with good cooking resistance. The artisanal method gives the advantage of leaving pores in the dough, which later allows for a graceful “blending with the sauce”. The dehydration process is long, (about 30 hours), thus maintaining the value of proteins, gluten, and vitamins, without changing the taste.

This handmade pasta, some Parmigiano, and a little extra virgin olive oil are enough to make a tasty and nutritious dish. The pasta can be used in many other ways, like with tomatoes, meat or fish sauce, or with garden vegetables.