Cookaholics Bulletin Board

I can't say that I really have a particular formula for which sauces I prefer with whole wheat pastas vs. regular pastas. Basically, I just try each dish with the whole wheat, and if I like it, it stays whole wheat. If I don't, it goes back to regular pasta. I found I didn't like ww pasta with carbonara, puttanesca or Salerno-style spaghetti, but I like it with mac 'n' cheese, marinara and meatballs, and most casseroles.

Empty,

Linsday is right, carbonara works quite well with whole wheat linguine. As does "pasta non carbornudum", our non-meat version. I would also expect pasta alla'amatricana, which has fairly similar flavors, to do well.

Other pasta dishes we've tried which worked well with WW pasta include: macheroni al forno (baked macheroni & cheese), dairy-free tuna pasta, and pasta with roasted tomatoes and broccollini. The latter is actually better with WW pasta than it is with regular pasta -- in fact, I'd tend to choose WW pasta for all dishes containing vegetables in the cabbage/broccoli family. Aglio e olio also works great, as does cacio e pepe.

For some reason, tomato sauces do not work well with WW pasta -- they really bring out the "wet cardboard" flavor. Some sort of chemical interaction, I guess.

Thanks for the suggestions & insight of what to pair with ww pasta. I will try to branch out more.

However, I don't think I'll try mac & cheese with ww pasta anytime soon. I'm pretty sure hubby & DD will consider that heresy. I'll work thw ww pasta in other dishes.

Thanks to all

EN