Smooth or Ridged? We solve the dilemma: In the Neapolitan tradition, Penne were born smooth and that’s how we love them. If it is cold-worked, bronze-drawn and slow-dried, smooth pasta becomes porous and does not need the ridges to hold the sauce. Indeed, the more uniform thickness compared to its ridged sister makes it particularly refined. Just drizzle a little olive oil over it to understand the difference!