GENTILE Organic Whole Durum Wheat Semolina pasta 500g "Penne Rigate - 10 minutes"

Ridged quills cut on the diagonal, the ridges running the length of each piece. Organic wholemeal durum wheat semolina and water, nothing else. Wholemeal keeps the bran and germ that white semolina leaves behind, so it drinks more water and tastes plainly of wheat — it stands up to an assertive sauce and disappears under a delicate one.

The ridges catch chunky meat and vegetable sauces that a smooth penne would shed.

Cook for 10 minutes in plenty of well-salted boiling water and drain it a shade early — bronze-drawn pasta keeps cooking in a hot sauce. Save a ladle of the cooking water to loosen the sauce at the end.

Organic whole durum wheat semolina, water.

Nutritional Facts (per 100g): Energy: 1490 kJ / 352 kcal, Fat: 2g of which Saturates: 0.5g, Carbohydrates: 67g of which Sugars: 3.2g, Fiber: 7.8g, Protein: 14g, Salt: <0.01g.

Pastificio Gentile has made pasta at Gragnano, in the hills behind the bay of Naples, since 1876. The dough is pushed through bronze dies, which leave the surface rough enough for sauce to cling to instead of sliding off, and then dried the slow way — the Cirillo method, three or four days in cells where heaters stand in for the sun and fans for the wind. Industrial lines do it in a day or less.

Five hundred grams. Store in a cool, dry place, out of direct sunlight.