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!

“Whole-wheat pasta is rich in dietary fiber, aids in digestion, and contains essential nutrients such as B vitamins [like folate, thiamine, and B6], magnesium, and iron, crucial for energy production and overall health,” says Hernandez.

The transformation of wheat semolina into pasta with a specific shape and optimal texture is achieved by hydrating the semolina with water, kneading the mixture and its later extrusion process. It is in this step, depending on the type of pasta that natural ingredients can be added (egg, spinach, tomato…).

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.

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.

Semolina or durum wheat: best flour for egg free pasta

Semolina flour is made from durum wheat, a type of wheat that's very high in protein (i.e. gluten) which is beneficial for pasta making since it gives the pasta a firmer texture making it easier to work with and shape.

BARILLA WHOLE GRAIN PASTA, MADE WITH 100% WHOLE WHEAT!

Made with 100% whole wheat, Barilla Whole Grain pasta is all natural and an excellent source of fibre. Who knew eating this healthy could taste so good?

Can people with diabetes eat pasta? People with diabetes can eat pasta but should choose whole grain types or wheat alternatives. They must also consider portion size and what they choose to accompany the pasta. A person with diabetes needs to consider the types of carbohydrates, or carbs they choose to eat.

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.

How to make whole-wheat spaghetti taste good? ›

What can I add to wheat pasta to give it some flavor? Using pasta sauces as mentioned in other answers is for sure the best, however you can always add ingredients to the water you boil your pasta in. Some of the flavors blend with the pasta and some thoughts are: chili oil, broth, or Italian herbs.

Wholewheat pasta is a better option, thanks to its higher fibre content – this will help to fill you up, support digestive health and lower the risk of the aforementioned conditions.

Pasta products contain milled wheat, water, and occasionally eggs and/or optional ingredients. Pasta manufacturers typically use milled durum wheat (semolina, durum granulars, and durum flour) in pasta production, although farina and flour from common wheat are occasionally used.

Semola is also known, rather aptly, as pasta wheat or macaroni wheat. Made using hard durum wheat, it's commonly grown in Northern Italy, which has the perfect warm climate for sturdier grains.

Instructions: 10-12 minsAllow approximately 75g per person. Add the pasta to a large pan of boiling water, stir and return to the boil. Cook for 10-12 minutes, drain well and serve immediately.

I learned a better way years ago when New York chef and restaurateur Scott Conant was my guest on “Cooking Live.” Transfer the pasta before it's fully cooked to the sauce, then let it simmer in the sauce until it's done. This way the pasta absorbs the flavor of the sauce and becomes that much tastier.

Many whole-grain, freshly milled, and gluten-free flours absorb and retain more moisture than typical white flours, which means they'll probably need a little more liquid. For whole wheat flours, this is because the germ and bran—removed for refined white flours—can absorb more liquid than the endosperm alone.

Wholemeal pasta has become increasingly popular in Italy in recent years, both for its more intense flavour and for health reasons.

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.”