"John Gaughan" > wrote in message
...
> I tried whole wheat pasta the other day. My wife and I both think it
> tastes good, but it does not hold sauce well. Most likely this is due to
> the fact that it has less starch, which helps bond sauce to the pasta.
>
> Is this true of all whole wheat pasta? What brands do you guys
> recommend? Any cooking tips, should I cook it differently than normal
> pasta? Normally I boil it until al dente, rinse in hot water, and toss
> in olive oil.
>
> --

No need to rinse. Do not toss with oil unless you are using an oil-based
sauce (and then just toss with the sauce). I think the best technique is to
toss the pasta with the sauce immediately after draining and then let it sit
a bit to absorb flavors. You can add more sauce to individual servings at
the table if desired. The common technique - in America at least - of
putting plain pasta on a plate and then putting the sauce on top doe snot
work nearly as well.

BTW we use DeCecco whole wheat pasta and think it is the best of several
brands we have tried.


--
Peter Aitken

Remove the crap from my email address before using.