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Whole Grain Dry Pasta
What it is
This is dry pasta made from whole wheat flour. Whole wheat flour includes the bran and germ of the wheat kernel, in addition to the endosperm. This gives the pasta a slightly different texture and a nuttier flavor compared to pasta made with refined white flour. It is a pantry staple that can be used in a wide variety of dishes. The pasta is dried and packaged for long-term storage.
How people cook with it
Dry pasta is a versatile ingredient that forms the base of many meals. It is commonly boiled and then combined with sauces or other ingredients.
- Boiled and served with marinara sauce
- Added to pasta salads
- Used in baked pasta dishes
- Incorporated into soups
To prepare, bring a large pot of salted water to a rolling boil. Add the dry pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. You can then toss the drained pasta with your favorite sauce, vegetables, or proteins. The reserved pasta water can be used to help emulsify sauces and make them cling better to the pasta.
How it differs from similar foods
Whole grain pasta differs from regular pasta primarily in its flour composition. Regular pasta is typically made from refined semolina flour, which has had the bran and germ removed. This whole grain version retains these parts of the wheat kernel, resulting in a darker color, a chewier texture, and a more robust, earthy flavor.
Who it is for
Home cooks looking for a pantry staple that offers a different flavor profile and texture.
How to keep the rest
Store unopened packages of dry pasta in a cool, dry place, away from direct sunlight. Once opened, transfer any unused pasta to an airtight container to keep it fresh and prevent it from absorbing moisture or odors from the pantry.