Whole wheat pasta

Again, I can’t go into too much detail. What I can say is that whole wheat pasta is such a great idea. It is so good for you, so much better than regular pasta, and yet… It isn’t regular pasta. Don’t listen to folks who say to just use it in place of regular pasta. DO NOT LISTEN TO THEM. Sure, sometimes you can. But if you just throw your favorite tomato sauce on some random whole wheat spaghetti… I think you’ll be disappointed.

So I’m working on some toppings for whole wheat pasta that take advantage of its nutty, earthy, chewy nature. And I’m having some luck. Of course, if I’m honest with myself, I think each and every sauce I’m coming up with would be better with regular pasta, but that’s not the point, is it? That’s what I’m telling myself.

Is it like cream? You know how once you stop eating cream, after awhile, it’s just too much? Sure, in college I ate my cereal with half-and-half on it, but not only do I not miss it, it doesn’t even sound good now. It sounds disgusting. If I never ate any white flour would it start to taste wrong instead of delicious?

By the way, my dashing husband is learning a thing or two about recipe development. He noted that whole wheat walnut bread is super-duper delicious, so maybe whole wheat pasta would be good with something that had walnuts in it. Pretty sharp, huh? I might have even felt threatened if I hadn’t already worked up a snazzy little walnut number….