Whole Wheat Penne Rigate

The weeknight quill, whole grain, from the same fields.

The house's everyday shape with the whole of the estate's wheat in it: bran, flavour, and all. Ridged, bronze-drawn, slow-dried, deeper in colour and nuttier on the tongue than the classic penne beside it.

It shrugs off strong company — chilli, olives, capers, roasted vegetables, a sturdy tomato sauce — and holds its bite in a baked dish.

The two whole wheat cuts split the week between them: the spaghetti for the long-strand nights, this for everything else. Same field, same year, more of the grain.

Meet the House: An estate in Le Marche where the pasta factory sits inside the wheat fields.

Complete your table: Sughetto with Bell Pepper, Capobianco — sturdy sauce, sturdy quill · Sun-Dried Tomatoes, Capobianco — the pantry pasta salad · Peranzana Extra Virgin, Muraglia — to finish, generously.