Let’s admit it, whole wheat pasta is misunderstood.
It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as a one-to-one swap; rather, lean into its nutty flavor and grainy texture.
It’s a perfect match for savory, earthy and/or oniony sauces with richness and depth. Like white pasta, it is best cooked in a big pot of rapidly boiling salted water, but drained earlier, when the noodles are at the “toothy” stage of al dente. Err on the side of undercooked, and start tasting the noodles a few minutes before they seem done. Be sure to reserve some of that pasta water; it contains starch from the noodles and can help enrich any accompanying sauces. Thanks to whole wheat pasta’s heartier texture, it can be cooked a day in advance and leftovers keep their bite even after a day or two in the fridge. |
