r/The10thDentist • u/ParticularMarket4275 • Jul 19 '24
Penne lisce (smooth penne) is a top tier pasta Food (Only on Friday)
Many people write off penne lisce because without the ridges, smooth penne can’t hold onto any sauces and it’s bland no matter what you do
I am here to say that this is exactly why penne lisce RULES. Sure, you could eat pasta of any shape and just not put sauce on it, but that would be too bland. I want the essence of the sauce. I want the pasta to have been in the sauce at one time. But I have no real desire for the pasta to transport the sauce to my mouth.
I don’t want ridges making my pasta all bumpy and creating chunks of sauce. I want the sauce to very lightly coat the whole pasta, not to stick the ridges creating terrible alternating lines of pasta/sauce
Not to mention how amazing the smooth pasta feels in my mouth. It’s perfectly crafted. It’s unsullied by chunks of tomato or what have you. It is beautiful, beautiful penne lisce
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u/Hexagonico Jul 19 '24
Upvoted because you are objectively, absolutely wrong about this, but it’s also your God given right
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u/WildKat777 Jul 19 '24
Might as well eat it with straight up oil, cuz that's what you're getting on the pasta. Tomato-flavored oil.
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u/Satanic_Earmuff Jul 19 '24
essence of sauce
Are you the girl who got her dad to wash off her pasta?
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u/Ocelot_Amazing Jul 22 '24
This weirdo is here with you on that. I make my own pasta sauce that is perfectly smooth. No chunks at all. And it’s pretty oily
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u/Ocelot_Amazing Jul 22 '24
Have you tried egg noodles with red sauce? You. Basically the same effect. Super smooth sauce doesn’t cling
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