HomeFoodThe Finest-Tasting Different to White-Flour Pasta

The Finest-Tasting Different to White-Flour Pasta


There’s by no means been a extra thrilling time to inventory your kitchen—simply ask meals author Adam Roberts, who’ll be diving into all issues groceries in The Meals Haul. This submit comprises merchandise independently chosen (and cherished) by our editors and writers. Food52 earns an affiliate fee on qualifying purchases of the merchandise we hyperlink to.

Anybody who is aware of me is aware of this a lot: Pasta is my favourite meals.

Pasta is the very first thing that I eat after I get again from a visit. Pasta is what I ask for on my birthday. Pasta is what I serve my husband, Craig, on our anniversary—even when he asks for scallops. It’s what I prepare dinner after I get excellent news. Or dangerous information. Pasta is the meal that I would like on my deathbed, and likewise the primary meal that I would like after I get to heaven, assuming they serve pasta in heaven. (In the event that they don’t serve pasta, it’s undoubtedly not heaven.)

Since pasta is a most important character at my dinner desk, I made a decision that the time was lastly ripe to discover the huge (and I imply huge) world of other pastas.

Don’t consider me? Simply head to your grocery retailer and take a look at the rows and rows of other pastas subsequent to the De Cecco and Barilla. You’ll discover different pastas created from edamame, brown rice, black beans, lentils, mung beans, and even kelp. Identify an ingredient, and you may in all probability discover another pasta created from it. Peanut butter pasta? Asparagus pasta? French onion soup pasta? They both exist or they’re about to. (Kidding—kind of.)

For my style check, I made a decision to focus on three manufacturers of other pastas.

The primary occurred upon me earlier than I occurred upon it. Tumminia Busiate ($15 from Gustiamo), which my pal Ben Mims, the Los Angeles Occasions recipe columnist, used to serve along with his four-hour Bolognese after I went over to his home for dinner. He didn’t know that I used to be penning this column, however after I instructed him about it, he eagerly confirmed me the packaging.

Calling Tumminia Busiate another pasta is type of like calling Coldplay different rock: It’s a little bit of a stretch. The stuff is created from flour, solely as an alternative of extremely processed white flour, the flour is stone-ground from durum wheat semolina. Not simply any durum wheat, nonetheless—Tumminia is an historical selection with roots in Sicily. In keeping with the web site, “Tumminia could be very digestible and even appropriate for folks with some wheat sensitivities” and “wealthy in nutritional vitamins, minerals, and protein,” too.

Purported well being advantages apart, for Filippo Drago—the Sicilian grain miller, bread baker, and pasta maker behind the model—all of it comes all the way down to style: “It’s not a penance, it’s a pleasure,” he says.

Hear, hear, Filippo Drago. And I’m right here to inform you that of the three different (or semi-alternative) pastas that I sampled, this one was simply my favourite. The pasta itself had a nuttiness and a tough texture that performed superbly with the Bolognese, however I may perceive why Drago says he likes to eat his plain with just a bit olive oil. It’s simply that good.

I suppose it’s not that stunning to be taught that I cherished this imported, hand-crafted (and sure, expensive) pasta from Italy a lot. So let’s discuss one other hand-crafted pasta from Italy that I attempted: Monograno Felicetti Farro Fusilli Pasta ($8.99 from the Felicetti web site). The thought of farro pasta enormously appealed to me as a result of I like farro in and of itself. Tossed with a citrusy French dressing, toasted nuts, raisins, and goat cheese, farro makes for an ideal lunch—solely the feel might be unpredictable should you do not boil it lengthy sufficient. Reworking it into pasta appeared like a possible win-win for everybody.

If I had been a real scientist (word: I’m not any type of scientist), I might’ve sampled all of those pastas plain. Sadly, I’m a hedonist and determined to serve this pasta with a zesty puttanesca made with numerous garlic, anchovies, San Marzano tomatoes, and capers.

Seems, this was a smart factor to do. Very like the Bolognese with the Tumminia, the sauce right here melded so nicely with the fusilli, I didn’t give it some thought an excessive amount of. Solely, after chewing for some time and considering the pasta beneath the sauce, did I start to note a number of disagreeable sensations on my palate. I opened my Notes app and wrote down the next:

  • Rubber bands
  • Pencil shavings
  • Hamster meals

Not like the Tumminia, which had a pleasing complexity, this had the plain whiff of what I can solely describe as “well being meals.” Craig, who’s neither a scientist nor a hedonist, thought I used to be being dramatic. “It tastes high-quality,” he mentioned. And reality be instructed, you may do quite a bit worse than farro pasta.

Like chickpea pasta, for instance. This was my third and remaining experiment: Banza Chickpea Pasta ($3.39 from Goal). Of all the different pastas I’ve heard touted, chickpea pasta comes up probably the most continuously. It’s the one which I used to be most excited to attempt as a result of I like chickpeas; I like placing them in salads, in soups, I even love smashing them with tahini and placing them on toast. Theoretically, grinding them up and turning them right into a pasta makes good sense. That’s till you style it.

“Pathte!” I known as from the kitchen, my mouth caught collectively.

“What?” answered Craig.

“It tathtes like pathte,” I struggled to say, like Flick in A Christmas Story along with his tongue frozen to a pole.

After tasting it straight out of the pot, I tossed the chickpea pasta with a sauce created from scorching Italian sausage, numerous garlic, and broccoli. If these issues weren’t there, I could have by no means opened my mouth once more. As soon as included, nonetheless, the chickpea pasta served its objective. Was it good? Not notably. Did it come wherever near a extra conventional pasta? It didn’t. However should you’re snug with pasta not being the star of the dish, is it an honest different to white-flour pasta? I’ll go along with sure.

What’s your favourite different pasta? Share within the feedback!




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