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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