Whole Wheat 500g · 10–12 min
Whole Wheat Penne
Whole Wheat Penne has the same diagonal cut and ridged outer wall as its Classic counterpart, but the stone-milled whole durum flour gives it a deeper, nuttier colour and a slightly more robust bite. It takes an extra minute to cook — 10–12 minutes for a clean al dente — and rewards a strong-flavoured sauce that can stand up to the wholegrains. The tube holds chunky vegetables and meat inside, while the ridges trap sauce on the outside. It is a practical, filling shape that makes a proper meal out of almost any sauce without feeling heavy.
Best with
- Roasted vegetable sauce (courgette, pepper, tomato)
- Slow-cooked tomato and lamb
- Eggplant and yoghurt dressing
- Mushroom and thyme cream sauce
Where to buy
Cooking Whole Wheat Penne
- Water: 4.0 litres per 500g pack
- Salt: 2 tbsp
- Time: 10–12 minutes for al dente
- Drain, don't rinse
- Serves: about 5
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
