Organic whole semolina Penne rigate...
Organic whole semolina Penne rigate...
Organic whole semolina Penne rigate...

Organic whole semolina Penne rigate 100% Timilia wheat

  • CHARACTERISTICS -  Organic whole semolina pasta, 100% ancient durum wheat: Timilia (Origin: Sicily)Rough texture produced by bronze die extrusion. Cooking time: 11 minutes.
  • DRYING TIME - Pasta dried for 3 days (72 hours) at temperatures below 38° centigrade.
  • NET WEIGHT - 500 g.
  • IDEAL WITH - Penne rigate are excellent for light, simple sauces with a base of fresh tomatoes, such as the famous all'arrabbiata condiment. They are also quite delicious baked with tomato sauce and mozzarella. 

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This pasta shape is part of the large family of penne pasta, which are sometimes called maltagliati or even ziti in Sicily. Either smooth or ridged, the larger sizes are called "pennoni" while the smaller ones can be found with the name "pennettine" or "mezze penne" (basically penne cut in half). 

This type of pasta is directly related to the shape of the fountain pens that were commonly used until the 1950s. The pasta shape called "penne" was created in 1865 in San Martino d'Albaro (Genoa), where the Genoese pasta maker Giovanni Battista Capurro patented a machine capable of uniformly cutting the pasta diagonally into pieces from 3 to 5 cm without crushing the tips. This innovation was a decisive step towards the development of modern pasta-making techniques. 

Another great advance in the pastry industry was the possibility of creating ridges directly on the pasta, as on these penne rigate, thus allowing the pasta to hold more sauce. 


Organic whole durum wheat semolina, water. 

Contains gluten. May contain traces of eggsoy and mustard

energy 1456 kJ / 348 kcal
fat 1,9 g
of which
saturates 0,8 g
carbohydrate 66 g
of which
sugars 3,8 g
fibre 6,4 g
protein 12,7 g
salt 0,04 mg


We recommend storing it at temperatures below 18°C and with a relative humidity of 65%, or directly in the refrigerator to discourage the proliferation of insects.

The cooking time may vary slightly depending on the quantity and quality of the protein contained in the wheat after the pasta making. Indeed, the wheat's growth is influenced by atmospheric conditions and the type of soil. This is why the semolina obtained is always different and can affect the pasta-making process and therefore the characteristics of the pasta: cooking, the toughness of the gluten, the amount of starch released into the pot, etc.

The irregularities in size, cut and colour are typical of traditional artisan pasta.

Our labels are applied by hand.