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recommednations for whole wheat pasta

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Anyone have a recomendation for good whole wheat penne? I tried my usual favorite supermarket brand De Cecco's whole wheat penne but it was just nasty and had a weird texture.

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  1. I like the Barilla plus pasta - not too grainy or heavy. I think I actually served it to my in-laws without them noticing.

    5 Replies
    1. re: cyberroo

      I thought whole wheat pasta might be too "earthy", but Barilla was certainly whole-wheat pasta for whole-wheat-ophobes. I liked it.

      I'm not convinced that anything stronger really belongs in the Italian cuisine we're accustomed to, but maybe it opens a door for fusion ... Barilla or something stronger in place of soba, maybe?

      1. re: cyberroo

        I love the Barilla plus. Every so often I overcook it and ruin it for someone else, but I generally love it.
        The penne and rotelle are particularly good, and aren't as easy to overcook.
        They are my saving grace in the world of pasta.

        1. re: cyberroo

          I find found that many people who dint like wholewheat, do like the earthiness of the Barilla whole grain pasta. I bought some of Trader Joe's whole wheat pasta during my last foray to their store, and it wasn't overly strong, but it did take forever to cook. On the plus side, I doubt you can over-cook it.

          1. re: Kelli2006

            TJ's is a favorite in our house. Both the penne and spaghetti. It definitely can't be overcooked. I like the texture that it adds..

          2. re: cyberroo

            The Barilla plus is my favorite too. Lovely texture, good flavor.

            The TJ's version isn't quite as good, but it's certainly passable.

          3. I really like Heartland brand ww penne. It's very inexpensive and I get it at Supercenter Walmart. I find if you just barely overcook all whole grain pastas, the texture gets better.

            1. when i could eat it, i was a big fan of Bob's Red Mill. it has a nice nutty-ish flavor, and good source of fiber and protein for a pasta.

              1. Check out this thread ... http://chowhound.chow.com/topics/542240

                1. We usually just go with Barilla pasta...always tastes fine.

                  1. I think that Ronzoni makes a really good whole wheat pasta. I believe that it won the Cook's Magazine taste test too.

                    1. Ronzoni or Barilla. Even meat and potatoes guys can't tell the difference.

                      1. Target's Archer Farms store brand whole wheat penne is back on the shelves and is the favorite among the ones we've tried.

                        1. I actually prefer Safeway O Organic's brand whole wheat corkscrew pasta to regular corkscrew pasta. It tastes great in a cold pasta salad!

                          1. Hodgson Mill whole wheat pasta is my absolute fav.
                            Great texture, good price, wonderful flavor.
                            http://www.hodgsonmill.com/roi/673/Wh...
                            I find it at Jewel grocery stores in the Chicago Area.

                            1. I don't know how helpful this will be, since they're our local bakehouse/pasta maker and I'm not sure if they ship, but Miller's Bakehouse (http://millersbakehouse.com/fresh-pas...) by far makes the best fresh, whole wheat pasta. Dave makes spinach- and beet-flavored varieties, as well, and the exquisite flavor absolutely makes the dish.

                              1. I like all the Bio-Nature (not sure of spelling) WW pastas; it's an organic product from Italy. Most health food stores carry it (at least on the east coast.) Have had decent ww penne from Trader Joes, but with them, the producer often changes, and along with the the taste.

                                1. If you're going for completely whole wheat, check the labels. Many of the "whole wheat" pastas are really blends. I like the Hodgson Mills pasta. I loved the Target brand whole wheat pastas but had to give them up when I broke up with Target...

                                  One thing I've learned is that you really need to salt the water when you're cooking. It makes a huge difference in the taste.

                                  1. I had a hard time getting used to the taste of ww pasta when I first started, so a friend suggested that I mix ww w/regular pasta. It was a great way to transition, and now I can eat ww pasta w/no problems. I enjoy Barilla and Whole Foods 360 brand.