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Whole Grain Penne

Whole Grain Penne

Penne Rigate, the "quill" shaped pasta with ridges, is loved throughout the Italian Peninsula. Did you know that Penne is called "spole" in Umbria and "maltagliati" in the South? Now a food phenomenon, Penne   is known for its versatility with recipes and occasions, from a traditional family lunch or formal adult dinner.  Try Penne  with a traditional meat sauce or spicy Arrabbiata sauce.

Whole Grain Penne

Shape

Penne is known for its oblique "quill" like shape; a shape that has won over generations of pasta lovers, thanks to its versatility. Penne represent the penne with a ridged surface.  Those who love Penne praise its ability to retain sauces.

How to use

Whole Grain pasta is best paired with tomato or cream sauces. Pesto sauces also go well with whole grain pasta. Meat and game sauces pair well too. Green vegetables in general taste very good with whole gain pasta. Pine nuts, walnuts, chestnuts, pistachios and dried fruit such as raisins and apples pair very well with this whole grain pasta. Cheese sauces made with Parmigiano, Grana, Asiago, Pecornio, Ricotta, provolone or Fontina cheese are good with whole grain pasta in terms of flavor profiles.

 

Cooking Instructions

1. Bring 4 litres of water to a boil. Add salt to taste. 2. Add pasta to boiling water. 3. For authentic "al dente" pasta, boil for 9 minutes, stirring occasionally. For more tender pasta, boil an additional minute. 4. Drain well and serve immediately.