Whole Wheat Spaghetti
Whole wheat spaghetti has a nuttier, earthier flavor than white pasta, and it holds up to bold sauces without disappearing into them.
What It Is
This is spaghetti made from the whole durum wheat grain, bran and all, rather than refined semolina alone. That extra bran gives the noodle a slightly darker color and a more pronounced wheat flavor you can actually taste.
It has been a staple of Italian-American kitchens for decades, especially popular with cooks who wanted pasta with a little more character. It works best when the sauce is big enough to meet it: think tomato, garlic, meat, or something with olives and capers.
What To Do
Cook it the same way you would any spaghetti: a large pot of well-salted boiling water, about 9 to 11 minutes until tender but still has a little bite. Taste it a minute or two before the package suggests. Drain, but save a cup of the starchy cooking water to loosen your sauce if needed.
Pair it with a hearty tomato meat sauce, a garlicky olive oil with anchovy, or a simple walnut pesto. Store uncooked pasta in a cool, dry spot and it will keep for well over a year.
