Pasta Montana
Pasta Montana Dry Whole Grain Pasta
What it is
This is a package of dry pasta made from whole wheat flour. Whole wheat flour includes the entire wheat kernel, which consists of the bran, germ, and endosperm. This composition gives the pasta a slightly different texture and a more robust flavor compared to pasta made from refined white 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 for many meals. It pairs well with a multitude of sauces and additions.
- As a base for pasta salads
- In baked casseroles
- With hearty meat sauces
- Tossed with vegetables and olive oil
To cook, bring a large pot of generously 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 if desired. The reserved water can help emulsify sauces, making them cling better to the pasta.
How it differs from similar foods
Whole grain pasta has a nuttier flavor and a chewier texture than pasta made from refined flour. Its color is also typically a darker, more golden brown due to the presence of the entire wheat kernel.
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 odors or moisture.