Semi-Whole Wheat Penne Organic

What is a semi-wholemeal semolina?

A semolina from which part of the bran has been taken out, against all of it for a white semolina and none at all for a wholemeal one. Kazidomi penne therefore have a golden blond colour, a wheat taste that is present but discreet, and a less grainy texture than wholemeal pasta.

Semi-wholemeal penne or spaghetti — which should I choose?

Same semolina, same French production, only the shape changes. Kazidomi penne, hollow and cut on the diagonal, hold thick sauces and go into an oven bake. Spaghetti suit fluid, oily sauces, which coat the strand along its whole length rather than pooling inside it.

How are they cooked?

Drop the penne into a large volume of boiling salted water and count the time given on the packaging, tasting one a minute before the end. Kazidomi makes them in France from semi-wholemeal durum wheat semolina. Drain without rinsing so the sauce grips the surface.

Which dishes are they for?

Oven bakes, tomato or plant-based bolognese sauce, dishes with chunks of vegetable, cold pasta salads. The tube shape of Kazidomi penne keeps the sauce inside, which works well with runny preparations. The 500 g pack covers roughly five portions of eighty to a hundred grams.

Do the semi-wholemeal penne contain gluten?

Yes: semi-wholemeal durum wheat semolina is their only ingredient, so they are not suitable for coeliacs. Kazidomi separately offers rice, buckwheat and pulse-based pasta for those diets. No egg goes into the composition of these penne, nor any colouring or texturing additive.