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The Atlantic has an interesting piece up about a writer's newfound obsession with imported whole-wheat pasta. Though he'd never been a fan before sampling the Morelli family's toothsome noodles, now he's sold.
Among the interesting tidbits we gleaned: A century ago, before milling techniques evolved to enable refining of the wheat germ, folks were primarily eating whole wheat pasta. Maybe they were in better health too.
Whole-wheat pasta is supposed to be a relatively good-for-you carb. If our trusty copy of "The Food Lover's Companion" is to be believed, imported dried pasta is also considered superior, taste-wise, to its domestic counterpart. So we're going to look up these here Morellis.
Have you ever tried whole-wheat pasta? What'd you think?
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4-06-2009 @3:21PM Cara said... I switched to whole wheat pasta about a year ago. I've found that different brands taste completely different. Some don't taste terribly "wheat-y" and others just overpower you. The Barilla kind tastes pretty good to me - I don't even miss regular pasta anymore. You have to watch out though - because a lot of them aren't 100% whole wheat, but only partially whole wheat.
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4-06-2009 @4:09PM Amy said... You have to try each brand, they vary tremendously. I like the O Safeway brand, Barilla and Garofalo--all imported for whole wheat pasta. The one from Trader Joe's is terrible.
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4-06-2009 @5:16PM Melissa said... I'm with Cara. Its been almost 2 yrs now that I've switched entirely to whole wheat/whole grain pasta. And its been 3 months since I've started making my own semolina/KAF www homemade pasta. Barilla is usually my brand of choice, if I'm not using my own.
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4-07-2009 @10:01AM alisa said... I struggle with the taste but have found that I like the Trader Joe's brand whole wheat pasta the best. I can't say I eat only whole wheat pasta, though, it's really only sometimes that I go for it. I'd rather eat regular pasta and load it with veggies instead.
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4-07-2009 @3:01PM Liz said... Bionaturae makes a great whole wheat pasta. This recipe utilizes their chiocciole shape and it's delicious: http://www.seriouseats.com/recipes/2007/11/cook-the-book-pasta-and-chickpeas-recipe.html
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