Homemade Whole Wheat Pasta Recipe from Scratch (2024)

FAQs

What is the secret to cooking whole wheat pasta? ›

The best way to cook whole wheat pasta at home is using enough water and a deep pan for boiling. Cooked pasta should be 'al dente' or "firm to the bite". Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky. So cook the pasta only till it is 90% cooked.

Made from only one single ingredient – whole wheat flour ground from North American-grown wheat – Golden Grain® 100% Whole Grain Pasta offers a full day's amount of whole grain in only one serving!

Yes! This whole wheat pasta is loaded with fiber & nutrients and even protein. Plus it is made from scratch so it doesn't have any preservatives or unwanted ingredients.

The phrase “whole-wheat pasta” describes pasta that is made using the entire wheat kernel. On the other hand, the phrase “whole-grain pasta” describes pasta made using any and sometimes multiple grains: wheat, but also barley, corn, quinoa, spelt, buckwheat, rice, rye, etc.

To cook the pasta: Bring 4 quarts salted water to a boil. Drop the pasta into the boiling water, stir, then boil gently for 4 to 6 minutes. Drain the pasta through a colander, and refresh under cold running water to stop any further cooking.

Made with one simple ingredient, whole grain durum wheat flour, Barilla® Whole Grain Spaghetti is an excellent source of fiber. This pasta is ideal for anyone seeking to increase their intake of fiber and whole grains without sacrificing taste. Barilla Whole Grain pasta is made with non-GMO ingredients.

Both whole grain and whole wheat contain all three parts of the grain kernel — the bran, endosperm, and germ. However, whole wheat exclusively refers to wheat kernels, while whole grain includes other grains, such as barley, corn, and rye.

We consistently found that whole wheat pastas are best with robust sauces. The sweet flavors in the marinara were overwhelmed by the nutty, grainy penne. But chewy, meaty Bolognese ragù and garlicky, nutty pesto worked with whole wheat fusilli, tagliatelle and spaghetti.

When eaten in moderation, pasta can be part of a healthy diet. Whole-grain pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.

What is the healthiest pasta to eat? ›

Whole-wheat pasta is an easy-to-find nutritious noodle that will bump up the nutrition of your pasta dish. Made from whole grains, every cup of cooked pasta (140 grams) boasts 43 g of carbohydrate, 3 g of fiber and 8 g of protein per serving, per the USDA.

100% whole grain goodness with the taste and texture of regular pasta. Made with one simple ingredient, Barilla® Whole Grain pasta provides 6g of fiber per serving, which is three times the fiber of our traditional pasta.

Wholegrain Pasta: A Healthier Alternative

Numerous studies confirm that these nutritional attributes make wholegrain pasta a healthier alternative to traditional refined pasta and contribute to its anti-inflammatory properties.

Which pasta is best for diabetics? The best pasta for diabetics to eat is pasta made from whole grains or wheat. Pasta made from whole grains is less likely to cause spikes in blood sugar, making this kind of pasta ideal for diabetics.

Chickpea pasta is a good source of numerous nutrients. It provides twice as much protein and significantly more fiber than either whole wheat or white pasta.

Whole wheat pasta takes slightly longer to cook than regular pasta. It's important not to overcook or undercook the pasta, to result in a tasty texture.

Once you've added the pasta to the pot of boiling water, stir every 30 seconds for the first five minutes of cooking to move the olive oil around and keep the pasta loose. Gluten-free pasta requires more stirring in the initial cooking stage than regular pasta so that it doesn't (surprise!) stick together.

To summarize, rinsing your cooked pasta would be detrimental to your final dish because that excess starch is instrumental in providing some structure and flavor to the pasta sauce that you're creating. In fact, that's the logic behind using pasta water instead of plain tap water in a pasta sauce.

Skovron said: “A whole-wheat pasta made from inferior wheat will just fall apart in the pot, especially if you overcook it — even by one minute. It will have a granular texture that turns to sawdust when you chew because there isn't enough gluten to hold it together.”