Dive into the true flavours of Italian cooking with wholewheat mezze penne, a dish that brings together the honesty of wholewheat durum pasta and the ease of a quick preparation. This shape, short and ridged and so ideal for holding a sauce, is a smart choice for anyone after both flavour and wellbeing without giving up tradition.
Wholewheat mezze penne stand out for their rustic, faintly nutty flavour and a fuller texture than refined pasta. Their amber colour and rough surface make them ideal for simple dressings such as extra virgin olive oil, sautéed vegetables or fresh tomato. Their versatility suits them to any season and any occasion, from an everyday lunch to dinner with guests.
Wholewheat pasta, with the fibre and nutrients it carries, has become a pillar of contemporary Italian cooking, while keeping its link with the country roots of our culinary tradition. Read more about the work being done for traditional grain products on the Slow Food website.
History and Origins
Wholewheat pasta has a long history rooted in Italian country traditions, when grain was milled by simple methods that kept the bran and the wheat germ. What was once a matter of necessity has proved, over time, a valuable nutritional choice. The rediscovery of wholewheat pasta in recent decades is a return to those origins, in step with the growing attention to conscious, sustainable eating.
Mezze penne in their wholewheat version capture the spirit of Veneto cooking, and of Italian cooking more broadly: practical, with no compromise on flavour. The shape, designed to be versatile and to suit different sauces, meets the character of wholewheat durum beautifully, striking a balance between tradition and invention. Durum wheat growing in Italy has a thousand-year tradition, as documented by the protection consortium.
Ingredients
- 320 g Wholewheat Durum Pasta Mezze Penne
- 3 tbsp extra virgin olive oil
- 2 cloves of garlic
- 1 fresh chilli (optional)
- Unrefined sea salt, to taste
- Freshly chopped parsley
- Grated lemon zest
Method
- Bring a large pan of salted water to the boil. Reckon on about 1 litre of water and 10 g of salt per 100 g of pasta.
- Meanwhile, in a wide pan, warm the extra virgin olive oil over a gentle heat and soften the crushed garlic cloves with the chilli (if using) for about 3–4 minutes, without letting them brown.
- When the water boils, drop in the wholewheat mezze penne and cook for the time on the packet, generally 8–10 minutes. Wholewheat pasta usually needs a few minutes more than refined pasta.
- Drain the pasta al dente, saving a cup of the cooking water, and tip it straight into the pan with the flavoured oil.
- Toss over a high heat for a minute, adding a little cooking water if needed to create a light creaminess.
- Turn off the heat and add the chopped parsley and the grated lemon zest.
- Toss for a few seconds and serve at once, finishing with a grind of black pepper if you like.
Wine and Beer Pairings
There is no tomato here: there is garlic, good oil, chilli, parsley and the lemon zest grated in at the last moment. The whole dish plays on citrus and herbs, and the wine has to stay in that register — a red, even a light one, would be off the point.
The White We Recommend
Pinot Grigio DOC delle Venezie — Italo Cescon — Pinot Grigio is the most straightforward white we have: pear, apple, a hint of citrus and no aromatic complication that could quarrel with the lemon. It does exactly the job required — it cleans away the oil, refreshes the chilli, and lets the garlic and parsley stay in the lead. Serve at 10–12 °C.
Want to know more about the grape? our guide to Pinot Grigio
If You Want More Salinity
Basaltino Garganega Verona IGT — Redalmo — Garganega brings two things Pinot Grigio lacks: a mineral salinity that gives depth to a spare dressing, and the bitter almond that picks up the bran of the wholewheat pasta. Choose this one if you have used a serious oil, the kind you can taste. Serve at 10–12 °C.
Craft Beer as an Alternative
Bold Helles Beer — chiara — With a dish of three ingredients, the right beer is the one that does not add a fourth. A Helles has pale malt, a dry finish and nothing else: it refreshes the chilli, lightens the oil and then disappears, which is precisely its job. Serve well chilled, 4–6 °C.
Want to know more about the style? pale craft beers
Serve It With
To round off the meal elegantly, consider the Yeast-Free Crackers with Rosemary. Their crunch and the herbal aroma of rosemary make an interesting contrast with the softness of the pasta, while their yeast-free make-up sits perfectly with the honest character of the main dish.
Variations and Tips
- Creamy version: add 2 tablespoons of sheep's ricotta while tossing, for a creamier, higher-protein dish.
- With sautéed vegetables: toss julienned courgettes, cherry tomatoes and Tropea red onion with the pasta for a complete one-plate meal.
- With rocket pesto: replace the base dressing with a fresh pesto of rocket, pine nuts and pecorino for a burst of flavour.
- With anchovies and breadcrumbs: add 2 desalted anchovy fillets to the pan and finish with toasted breadcrumbs for a bolder version.
Frequently Asked Questions
How long do wholewheat mezze penne take to cook?
Wholewheat mezze penne generally take 8–10 minutes, but it is always best to follow the packet and taste to check they are al dente.
Can I make this dish in advance?
Wholewheat pasta tends to absorb more liquid over time. It is best eaten straight after cooking, but if you need to, keep it in the fridge for a day and revive it by tossing it briefly in a pan with a thread of oil.
What are the nutritional benefits of wholewheat pasta?
Wholewheat pasta keeps the bran and the wheat germ, which makes it richer in fibre, B vitamins, minerals and antioxidants than refined pasta. The fibre helps slow the absorption of sugars and keeps you feeling full for longer.
