Whole Wheat Penne Organic

What is in this pasta?

A single ingredient: organically grown wholemeal durum wheat semolina. The husk of the grain is kept, which is where the brown colour and the cereal taste come from. Kazidomi has these penne produced in France, in a 500 g pack, with no egg, no colouring and no texturing additive.

Wholemeal or white penne — which should I choose?

Wholemeal semolina keeps the bran of the wheat: brown colour, a more rustic taste, a slightly grainier texture. The white penne from Kazidomi Vrac, made from refined semolina, have a neutral taste and a smooth surface. The wholemeal ones generally need a minute or two longer in the pan.

How do I cook them?

In a large volume of salted water brought to the boil, following the time given on the packaging, then drained without rinsing. Kazidomi wholemeal penne hold their shape well and stay firm in the middle. Tasting one a minute before the end lets you set the texture for the table.

What do I serve them with?

The pronounced taste of wholemeal wheat stands up to assertive sauces: a long-simmered tomato, a vegetable stew, melted cheese, pesto. Kazidomi penne also go into an oven bake, the tube shape holding the sauce inside. Cold, they work in a salad with a sharp dressing.

Do they contain gluten?

Yes: they are made only from wholemeal durum wheat semolina, so they suit neither coeliacs nor a gluten-free diet. For that, Kazidomi offers pasta based on brown rice, buckwheat, red lentil or chickpea, each produced in a workshop given over entirely to gluten-free products.