Whole-grain pasta?
Not so much
By Carrie Floyd
June 25, 2008
Pasta, in my household, appears on the table weekly. The kids like it, and I like its “blank slate” versatility. But in the three-plus weeks that I’ve been eating whole grains every day, I have cooked very few pots of noodles.
Prior to the Challenge, I stocked my pantry with several varieties of noodle: soba, whole-wheat spaghetti, quinoa shells, spelt and brown-rice noodles. The soba went without a hitch, as that’s what I usually use for peanut noodles. It was the whole-wheat spaghetti that derailed me.
It’s awfully hard to tell the kids to buck up and tuck in when I’m making faces at my plate, too.
I’ve tried several different brands, but the only one I really liked was the one that started out brown and ended up blonde. Hmm, makes you wonder about how integrated those whole grains are, doesn’t it? I always liked the Bionaturae cappellini, but it seems to no longer be available.
My problem with whole-grain pastas is not their taste, but the texture: Too gummy, too soft, too mealy.
Help me out here. Do you have a type or brand of whole-grain pasta you like? Or perhaps a cooking tip for me? I’m all ears.
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There are 12 comments on this item
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1. by AshleyG on Jun 25, 2008 at 6:33 PM PDT
My favorite brand is from Trader Joe’s, their basic whole wheat fettuccine. It’s got a nutty taste and great texture.
2. by Jeff on Jun 25, 2008 at 6:39 PM PDT
My local paper printed an article from Newsday last week about whole-grain pasta, including cooking tips and recipes. You can find it here
3. by Geoffrey Wiseman on Jun 25, 2008 at 9:24 PM PDT
Speaking of whole-grain pastas, I wish it were easier to find whole-grain maftoul/israeli couscous. I enjoy the non-whole-grain variety, and at least one company makes a whole-grain, but it’s very hard to locate.
4. by thehungryengineer on Jun 26, 2008 at 5:43 AM PDT
I have not yet found a whole wheat spaghetti that I’ve liked, however, I’ve dealt with this by cooking a 50/50 mix of regular spaghetti and whole wheat. You still get some of the whole grain goodness, but its strange texture is somewhat mitigated.
I have recently been eating whole wheat penne and rotini made by http://www.healthyharvestpasta.com/our_products.htm “Ronzoni”, and it’s been very good. (They make spaghetti too - I just haven’t tried it yet)
5. by anonymous on Jun 26, 2008 at 11:23 AM PDT
Barilla Plus is as close as we can eat to whole grain pasta
6. by Janice on Jun 26, 2008 at 11:26 AM PDT
Not sure if this is what you’re looking for or if you’re local, hungryengineer, but New Seasons in Portland sells bulk whole wheat couscous.
7. by Gigi Rose on Jun 26, 2008 at 12:39 PM PDT
We like Barilla Whole Grain pasta (they make several varieties). It has 6g fiber and 7g protein per 2 oz serving. You have to be careful not to overcook it. The wall/ceiling test works very well.
8. by Geoffrey Wiseman on Jun 26, 2008 at 5:57 PM PDT
I’ve been able to find couscous whole wheat, just not israeli couscous (the larger variety, more pasta-like than the fluffy little guys),
9. by anonymous on Jun 27, 2008 at 1:18 PM PDT
I like the hodgeson mills whole wheat/ flax pasta. Tasty, tasty.
10. by Amy Sherman on Jun 30, 2008 at 12:25 PM PDT
I like Barilla’s whole wheat pasta too. It really tastes like normal pasta. Give it a try! For me the Trader Joe’s version was too gritty.
11. by Carrie on Jul 3, 2008 at 4:51 PM PDT
Thanks for the suggestions, everyone. I’ll try those new-to-me brands and watch the pot like a hawk to avoid overcooking the pasta. In Jeff’s link a good point is made about what to pair with whole-grain pastas: assertive flavors.
12. by anonymous on Jul 10, 2008 at 6:27 PM PDT
Try Kroger’s whole wheat spaghetti. Mix it with 2 cans of rotel sauce, Trappeys Okra, Corn and Tomato sauce, Red, Green, and Yellow bell peppers, and chopped turkey sausages. You will love it.
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