Strampelli Penne Triangolari

Name: Strampelli Penne Triangolari
Brand: SPECIALITY FINE FOOD TRADERS
SKU: STRPT500
Price: 5.00 GBP
Availability: InStock

£5.00

500g Amatrice, Italy / Bronze-Die

A traditional Amatrice penne from Pastificio Strampelli with a distinctive triangular cut — angular ridges that grip rich tomato and meat sauces more aggressively than standard penne. 100% Italian durum wheat semolina, bronze-die extruded and slow-dried at over 1,000m altitude in the home of Amatriciana itself

£5.00

Penne Triangolari from Pastificio Strampelli — a traditional Amatrice pasta with a distinctive triangular cut that distinguishes it from standard penne. Where conventional penne is cylindrical with diagonal ends, the triangular cut creates angular ridges and edges that grip sauce more aggressively, holding rich, full-bodied dressings — tomato-based ragùs, slow-cooked meat sauces, classic Amatriciana — through the mouthful rather than letting them slide off. A working pasta for the kitchen that takes the dish seriously.

Pastificio Strampelli operates over 1,000 metres above sea level in Località Collegentilesco, in the municipality of Amatrice, Lazio — the same Apennine territory where the Amatriciana sauce was born. Their pasta is made from 100% Italian durum wheat semolina, mixed with pure spring water from the nearby Monte Pizzuto and Monte Velino. The pasta is bronze-die extruded — the traditional method that gives the surface a rough, porous texture — and slow-dried at low temperature. Both processes matter: bronze-die extrusion creates the microscopically rough surface that grips sauce; slow drying preserves the wheat structure and develops the toothsome bite that is the signature of properly made artisan pasta. Most supermarket pasta is teflon-extruded and dried fast at high temperature — the result is smooth, slick and one-dimensional. Strampelli is the opposite: rough, textured, and built to be the equal of the sauce it carries.

This is the pasta that the home of Amatriciana itself produces, and the one to use for the dish at home.

Producer: Pastificio Strampelli, Amatrice, Lazio, Italy

Production: Bronze-die extruded, slow-dried at over 1,000m altitude

Wheat: 100% Italian durum wheat semolina

Water source: Spring water from Monte Pizzuto and Monte Velino

Cooking time: 7–9 minutes

Ingredients: Durum wheat semolina, water · May contain soy and mustard

Net: 500g

Allergens: Cereals containing gluten (wheat) · May contain soy and mustard

Storage: Store in a cool, dry place

Bring a generous pan of water to a rolling boil — at least 1 litre per 100g of pasta. Salt the water heavily before adding the pasta: around 10g of fine salt per litre. The water should taste of the sea. Pasta cooked in unsalted or under-salted water is one of the most common kitchen mistakes, and it cannot be corrected at the table.

Add the pasta and stir for the first 30 seconds to prevent sticking. Cook for 7–9 minutes — closer to 7 for al dente, closer to 9 for a softer bite. Test a piece a minute before the lower end of the time and pull when the pasta is still slightly firm at the centre. The pasta will continue to cook for another 30 seconds in the residual heat as you finish the dish.

Reserve a mug of pasta water before you drain. The starchy water is the key to a properly emulsified sauce and helps the dressing cling to the pasta — most home cooks forget this step and the dish suffers for it.

Drain the pasta one to two minutes short of fully cooked and finish it directly in the pan with the sauce, adding splashes of pasta water to bring everything together. Toss vigorously for the final minute over a medium heat — this is the mantecatura, where the pasta and sauce become one dish rather than two ingredients on a plate.

Suggested for: Amatriciana, ragù alla bolognese, pasta alla Norma, slow-cooked tomato and meat sauces, lamb ragù, sausage and fennel ragù, baked pasta dishes (the triangular ridges hold up beautifully under a grill or in the oven).

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

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Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Penne Triangolari from Pastificio Strampelli — a traditional Amatrice pasta with a distinctive triangular cut that distinguishes it from standard penne. Where conventional penne is cylindrical with diagonal ends, the triangular cut creates angular ridges and edges that grip sauce more aggressively, holding rich, full-bodied dressings — tomato-based ragùs, slow-cooked meat sauces, classic Amatriciana — through the mouthful rather than letting them slide off. A working pasta for the kitchen that takes the dish seriously.

Pastificio Strampelli operates over 1,000 metres above sea level in Località Collegentilesco, in the municipality of Amatrice, Lazio — the same Apennine territory where the Amatriciana sauce was born. Their pasta is made from 100% Italian durum wheat semolina, mixed with pure spring water from the nearby Monte Pizzuto and Monte Velino. The pasta is bronze-die extruded — the traditional method that gives the surface a rough, porous texture — and slow-dried at low temperature. Both processes matter: bronze-die extrusion creates the microscopically rough surface that grips sauce; slow drying preserves the wheat structure and develops the toothsome bite that is the signature of properly made artisan pasta. Most supermarket pasta is teflon-extruded and dried fast at high temperature — the result is smooth, slick and one-dimensional. Strampelli is the opposite: rough, textured, and built to be the equal of the sauce it carries.