Roundy's
Roundy's 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 it a slightly darker color and a more robust flavor compared to pasta made with refined white flour. The penne rigate shape features short, hollow tubes with angled ends and ridges along the outside. These ridges are designed to hold sauces effectively.
How people cook with it
Penne rigate is a versatile pasta shape that works well with a variety of sauces and in baked dishes.
- Tossed with hearty meat sauces
- Mixed into pasta salads
- Baked with cheese and vegetables
- Served with creamy sauces
To prepare, bring a large pot of 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 well, reserving some of the cooking water if desired. It can then be tossed with your favorite sauce, added to soups, or used in baked casseroles. The ridges on the pasta help to capture and hold onto sauce, making each bite flavorful.
How it differs from similar foods
Compared to regular refined white flour penne, whole wheat penne rigate has a nuttier taste and a chewier texture. Its darker color comes from the inclusion of the entire wheat kernel. The rigate (ridged) surface is a common feature across many penne products, designed for sauce adherence.
Who it is for
Home cooks looking for a pasta option with a different flavor profile and texture.
How to keep the rest
Store any unused dried whole wheat penne rigate in a cool, dry place in an airtight container. This will help to keep it fresh and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.