Penne gets you closer to the magic of Italian cuisine and is one of the most popular shapes of pasta.
Due to its shape – tubular with outer notches – superbly maintains any sauce. Therefore, it’s traditionally served with sauces arrabbiata, marinara or pesto. Fits perfectly for the preparation of various pasta salads.
But you don’t need to be straight Italian chef to have fully enjoyed the penne. It will delightfully serve as a supplement to traditional Czech dishes. Imagination has no limits, so it’s up to you where you use penne and in which recipes you find it tasteful.
For inspiration, you can look at your recipes.
Rice pasta Risolino never overcooks nor gets sticky. It’s good for roasting or reheating. Penne is to be cooked al dente or pleasantly tough to bite.
Try and taste the rice penne RISOLINO and prepare a delicious meal that everyone will praise.
Ingredients of rice pasta Risolino
Just rice flour, tapioca, starch, tumeric and a little amount of salt. Gluten free pasta, no artifical colourants, no allergens.
- Put on to boil (1 liter of water per 100g of rice pasta), add a little salt and a drop of vegetable oil.
- Put pasta into boiling water and cook it on high heat 12-14 minutes. Stir frequently. Best way is to taste.
- Before you decant pasta, we recommend leaving it in a pot for 3 minutes in hot water.
- Then, decant, rinse well under running water (preferably cold) and drain.
- Enjoy your meal!
Recipes for rice pasta – Penne
Average nutrition value per 100 g of product in a dry state
|Energy value||1481 kJ/354 kcal|
|of witch saturates||0,1 g|
|of witch sugars||2,2 g|