Nuh'un Ankara Penne, called kalem makarna in Turkish, is a classic quill-shaped tube pasta made from durum wheat semolina and nothing else. The diagonal ends and hollow centre carry sauce inside as well as outside, which is why penne is the usual choice for arrabbiata, chunky vegetable sauces, chicken and mushroom in cream, and oven-baked pasta with cheese.
The pack gives a cooking time of 8 to 10 minutes in boiling, salted water; taste a piece near the end for the firmness you like. For a quick Turkish-style dinner, toss it with sautéed minced meat, tomato paste and green peppers, or serve it with garlic yoghurt and melted butter with chilli flakes.
Per 100 g of dry pasta the manufacturer lists 357 kcal, 10.7 g protein and 2.9 g fibre. This is the classic white pasta, not a wholewheat one, and it contains wheat and gluten. Keep the 500 g bag dry, cool and away from sunlight; shelf life is two years from production.