Whole wheat pasta

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Joined Apr 3, 2008
Does anybody have a favorite whole wheat pasta brand?  It seems like whenever I have whole wheat pasta I don't like the taste or texture.  I see there are a lot of different brands, some say whole wheat, or whole grains or 100% whole wheat etc.  Any feedback is appreciated.
 
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Joined Aug 13, 2006
Hi Koukouvagia,.

yeah, i think it has nothing to do with the brand, it has to do with the bran.  (Oops, didn;t mean to make a pun of sorts).

Bran is gritty, and pasta is smooth, it;s like adding sawdust to pasta dough. 

For my part, except for some specific regional dishes (pizzoccheri) i think whole wheat pasta is an abomination!  if they make it that tastes good, it will probably be with sifted whole wheat flour, where most of the bran is removed. 
 
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I agree it's not preferrable but hubby and I are always thinking of ways to make food healthier and you can't argue that whole wheat pasta is more nutritious than white.  We're attempting to replace some of the refined sugars and starches in our diet and would like to find a whole wheat pasta that is tolerable.

For the record I don't like whole grains by nature.  I definitely like white bread, white potatoes, white rice, and real pasta. 
 
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We're the opposite, and, in general, prefer whole grains. But I've yet to find a whole wheat pasta I'd consider edible.

My recomendation: Get your healthy versions in other products, but go with regular pasta.
 
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Joined Aug 13, 2006
I agree with KY.  One thing is bread, another is pasta.  Bread can take the texture, but pasta is supposed to have smoothness.  That grit under your teeth, like scratching a blackboard!

Also, I believe there is no or very little nutrition in bran, there's roughage, fiber - roughage is what it is because it's not digested and therefore is not turned into something else, like nutritious food would be.  The nutrition is in the germ and, yes, in the white part (don't think flour is empty calories, it isn't - there's some protein in there too, and if you put, say, a spoon or two of parmigiano on the pasta, you;ve completed the incomplete protein chains. Or you can add legumes or a little tuna or a few calamari, which, mixed with the white pasta, makes lots more protein than in both eaten separately. 

So, for the sake of good eating, you can eat a couple of spoons of all bran and get the fiber out of the way, and then enjoy your (white) pasta.  If you really want, a spoon of wheat germ will be undetected in a lot of sauces, if you really must go there.  I even wonder if the whole wheat pasta HAS the germ, because wheat germ goes rancid and it would shorten the shelf life of the pasta. 
 
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I agree completely, that's why I couldn't bring myself to marry my beautiful bolognese with whole wheat noodles.  I used my standby barilla and it was fantastic.  I'll save the whole wheat for when I'm feelin more health conscious and less hungry.
 
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Cook's Illustrated recently did one of their comparisons. Tasting Whole Wheat Pasta. #102, Jan-Feb 2010.

Top 3:

BioNature 100% Organic Whole Wheat Spaghetti

Heartland Perfect Balance Spaghetti

Barilla Plus Multigrain Spaghetti

They had a long discussion about the technical aspects of what makes ww pasta work, so it changes from box to box.

Hope this helps.
 
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Joined Aug 3, 2010
Barilla Plus Multigrain Spaghetti

This particular gem is an abomination against both whole wheat alternatives, and pasta itself. 
 

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