White Penne in Bulk Organic

How long do white penne take to cook?

Five minutes for al dente pasta, seven for a softer cook, in a litre of salted water per 100 g of dry pasta. Kazidomi Vrac penne stay firm after draining. The 500 g bag covers about five individual portions of 100 g.

White penne or wholemeal spelt fusilli — what is the difference?

Kazidomi Vrac penne are made from refined durum wheat semolina: a neutral taste, a pale surface, five to seven minutes of cooking. Wholemeal spelt fusilli keep the bran of the cereal, which gives a nutty note, a darker colour and seven to nine minutes of cooking.

Which sauces suit them?

Their tube shape holds thick sauces: a plant bolognese, a vegetable stew, a squash cream, a tomato and basil sauce. Kazidomi Vrac penne also stand up to the oven in a bake, the hollow shape keeping its shape under a béchamel or a layer of grated cheese.

What is in them?

Durum wheat semolina from organic farming, with no egg and no additive. Kazidomi Vrac has them produced in Italy. The list stops there: this is a classic white pasta, whose wheat is not wholemeal, which explains the pale colour and the neutral taste after cooking.

How do I keep an opened loose bag?

In an airtight jar, dry, away from light and strong smells. Kazidomi Vrac dry pasta keeps for a long time but takes up moisture from the room, which makes it brittle and can make it stick during cooking. Selling by weight also cuts down on plastic packaging.