What is it?
Made from whole durum wheat, whole-wheat pasta offers the nutritional benefits of whole grains, including three times as much fiber as regular pasta. But its assertively wheaty flavor and coarser, grainier texture take some getting used to. Whole-wheat pasta can overwhelm subtle cream- or herb-based sauces, but it pairs well with robust red or meat sauces and even bold Asian flavors like peanut sauce, soy sauce, and toasted sesame oil. Try whole-wheat spaghetti as a substitute for harder-to-find soba noodles (Japanese buckwheat noodles).
Don’t have it?
Substitute multi-grain pasta or regular semolina pasta.
How to prep:
Whole-wheat pasta can taste best if you cook it a little beyond al dente. Taste the pasta with the recommended cooking time; if it still has an unpleasantly dry, gritty core, let it cook another minute or two and taste again. Just don’t let it overcook because, as with regular pasta, it will become gummy.
How to store:
Whole-wheat pasta has a shorter shelf life than regular semolina pasta, but an unopened box should keep for six months or more in a cool, dry place.
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