Barils
Barils Integrale Penne Rigate
What it is
This is a type of dried pasta made from whole wheat flour. Whole wheat flour includes the bran and germ of the wheat kernel, which gives the pasta a slightly darker color and a more robust flavor compared to pasta made from refined white flour. The penne rigate shape features ridges that help sauces cling to the pasta surface, making it a versatile choice for many dishes. It is a staple in many kitchens for creating satisfying meals.
How people cook with it
Penne rigate is a popular pasta shape that works well with a wide variety of sauces and preparations.
- Mixed with hearty meat sauces
- Tossed with pesto
- Baked in casseroles
- Served with creamy sauces
To cook, bring a large pot of generously salted water to a rolling boil. Add the penne rigate and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means the pasta is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. The ridges on the penne will help hold the sauce.
How it differs from similar foods
Unlike standard penne made from refined flour, integrale penne rigate uses the entire wheat kernel. This results in a nuttier flavor and a slightly chewier texture. The whole grain content also contributes to its distinct appearance, with a more rustic, speckled look.
Who it is for
Home cooks who enjoy hearty, flavorful pasta dishes will appreciate this whole wheat option.
How to keep the rest
Store any unused dried pasta in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.