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Best Whole Wheat Pasta

We are trying to make a few healthy changes in our diets for the new year. I thought I would easily be able to make the change to whole wheat pasta - but just don't like it. Are there any brands that taste more like regular? I had barilla tonight and wasn't impressed.

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  1. Bionaturae Whole Wheat Pasta is my favorite - heads and shoulders above the rest.
    http://www.bionaturae.com/pasta.html

    The other kind that I haven't minded much is Ronzoni's Healthy Harvest Whole Wheat.

    2 Replies
    1. re: stefibles

      Great question, Jenny! I've been wanting to make this change, too.

      stefibles, about the Bionaturae pasta - Does the shape of the pasta make a difference? That is, does the capellini taste better than the linguini? Is the fusilli better than the penne? Or is it all good?

      Thanks,
      Anne

      1. re: AnneInMpls

        You know, it occurs to me that I don't think I've tried the capellini and I think that is the thinnest whole wheat they make. I usually buy the gobetti and chiocciole. However, I need to pick up some groceries today, so I will make a point of buying a different shape to test it out.

        Good question because I've had some brands where the capellini was pretty much falling apart. Bionaturae seems to have the closest texture similar to the "springiness" that you would look for in a regular pasta.

    2. Luigi Vitelli is my favorite.

      1. I don't like it either, Jennie, and I've tried all the brands that everyone has mentioned and others too.
        I finally realized that the reason everyone encourages whole wheat pasta was fiber but I eat plenty, really plenty, of fruits and vegetable and lots of other whole grains.
        The little bit I miss out on in two or three ounces of pasta is not going to make any real difference.
        Life is just too short to eat something you don't enjoy. Eat what you love. No guilt.
        Buon appetito!

        1 Reply
        1. re: MakingSense

          This is true! I'm glad I've found a whole wheat pasta I enjoy, but that's not going to stop me from buying my favorite bucatini when I've made a meaty sauce and just want a bowl of macaroni!

        2. Barilla Plus is the only one I've found that's anywhere close to the regular stuff in color and texture.

          Never buy anything brown in color. Both the Whole Foods 365 pasta and some of the Trader Joe's brands have been awful (TJ's especially; I threw out a few bags). They never cooked through; they just went from harder to al dente to inedible gluey mush.

          I don't mind the Barilla Plus, but I'm not very discerning once it has sauce thrown on it, and I like my pasta past al dente any way.

          2 Replies
          1. re: Pei

            I agree wholeheartedly Pei. The Barilla Plus which is mixed I think, tastes closest and is pretty good. All the others I've tried - yick. Also, I made chicken soup and used a whole grain no yolk noodle (can't remember which brand but might have been Ronzoni healthy harvest) that after being incorporated with the soup and the leftovers were refrigerated, completely turned to mush and ruined the rest. I usually keep any pasta I'm serving in soup separate and should have known better to begin with but this "decomposed" much more quickly than any regular pasta I've very seen. Won't make that mistake again.

            1. re: Pei

              I buy Ronzoni multigrain pasta and have never had a problem with it. It cooks beautifully and tastes wonderful and yes, it is brown in color. I have had an organic brown rice pasta that is also very good.

            2. I like Bob's Red Mill. High fiber and lower on cals too.