Grocery
Whole Wheat 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 'rigate' in penne rigate refers to the ridges on the outside of the pasta tubes, which help sauces cling to the surface.
How people cook with it
Whole wheat penne rigate is a versatile pasta shape that works well with a variety of sauces and in baked dishes.
- With hearty meat sauces
- In baked pasta dishes
- With chunky vegetable sauces
- In pasta salads
To cook, bring a large pot of generously salted water to a rolling boil. Add the whole wheat penne rigate and stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning it 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 pasta will help hold the sauce.
How it differs from similar foods
Compared to regular penne made from refined flour, whole wheat penne rigate has a nuttier taste and a firmer texture. Its darker color comes from the inclusion of the entire wheat grain. The ridges are a common feature of penne rigate, distinguishing it from smooth penne.
Who it is for
Home cooks looking for a pasta option with a more substantial texture and flavor profile.
How to keep the rest
Store any remaining uncooked pasta in its original packaging or an airtight container in a cool, dry place. Ensure it is sealed to prevent moisture absorption and keep it away from strong odors. Properly stored, it can maintain its quality for an extended period.