Gia Russa
Gia Russa Whole Wheat Penne Rigate
What it is
This is a type of 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 diagonal cuts at each end and ridges along the outside of the tube. These ridges are designed to hold sauces effectively.
How people cook with it
Whole wheat penne rigate is a versatile pasta shape that works well in many dishes.
- Baked pasta dishes
- Hearty pasta salads
- With chunky meat sauces
- With creamy vegetable sauces
To cook whole wheat penne rigate, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until it reaches the desired tenderness, often referred to as 'al dente,' meaning it still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce, or rinse with cold water if preparing for a cold pasta salad. The ridges and tube shape are excellent for capturing and distributing sauces.
How it differs from similar foods
Compared to regular refined white flour penne, whole wheat penne rigate has a nuttier flavor and a firmer texture. It also tends to absorb sauces a bit differently due to the presence of the whole grain. The rigate (ridged) aspect is common to both whole wheat and refined versions, serving the same purpose of sauce adherence.
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 uncooked pasta in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain its freshness and prevent spoilage. Properly stored, it can last for a considerable time.