Whole Grain Pasta

Whole Grain Pasta


You need more water to boil whole wheat pasta then enriched.
The amount of water needed can vary by product, but you will need to have at least two
to four inches of water
above the noodles. Cooking time and
doneness varies.
Whole wheat pasta has a chewery texture
so it’s easy to overcook.
The result is that the pasta loses
shape and becomes mushy.
On the other hand, if undercooked it’s very
difficult to chew.
You need to keep checking the time. When
we talk about using whole grains in breads
and cookies
we approach acceptance by using 50
percent whole grain
however in pasta there are many
preparation and serving considerations
that makes the combining half enriched pasta and half whole grain pasta
a little more difficult. Because
the pasta is not
rinsed, the challenge is how long the
pasta can be held in a warmer
or on a steam table before serving. Too much holding time
can allow for sticking together. To avoid
this, you can add 2 tablespoons of
oil for one pound of dry pasta. The use of
sauces
can also reduce the chance for the
stickiness. The best way to get students
to accept a product
using 100 percent whole grain pasta is
to find a sauce
like such as a simple marinara.

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