Pasta Montana
Pasta Montana Dry Whole Grain 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 flour. It is a pantry staple that can be used in a wide variety of dishes.
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, vegetables, or meats.
- Boiled and served with marinara sauce
- Added to soups for heartiness
- Baked into casseroles
- Tossed with pesto and vegetables
To cook, 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 firm to the bite. Drain the pasta well, reserving some of the cooking water. The reserved water can be used to help emulsify and thicken sauces. Combine the drained pasta with your desired sauce or ingredients immediately.
How it differs from similar foods
Whole grain pasta has a heartier texture and a more robust, nutty flavor than standard pasta made from refined flour. It also tends to hold its shape a bit better during cooking, making it a good choice for dishes where the pasta needs to remain distinct.
Who it is for
Home cooks seeking a wholesome ingredient for everyday meals will appreciate this pasta.
How to keep the rest
Store uncooked dry pasta in a cool, dry place in its original packaging or an airtight container. Properly stored, it can last for a very long time. Avoid storing it in humid environments, as this can cause it to become stale or develop mold.