Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and ...

Thanks to whole wheat pasta’s heartier texture ... But I choose it because it tastes so good. It’s nutty and complex with a firm and toothsome texture. You’ll find it in many local food ...

Wheat and rice, both popular grains, offer unique nutritional benefits. Whole wheat is rich in fiber and helps stabilize ...

In recent years, gluten-free pasta has gained increasing popularity, not only among those with celiac disease or gluten ...

Here are the two ingredients de Laurentiis recommends we look for when out shopping for pasta: durum wheat semolina and water ...

But cooking with legume pastas — and making them taste good — isn’t the same ... Traditional dried pasta is made from wheat kernels that have had their outer and innermost layers removed ...

Few nutrients are more maligned than carbohydrates. The theory goes that pasta, bread and rice must be avoided in order to ...

A good starting point for most people is chickpea or lentil pasta, since their textures tend to be the most similar to traditional wheat pasta, Belardo said. - Pair the pasta with punchy flavors.

Here are the two ingredients de Laurentiis recommends we look for when out shopping for pasta: durum wheat semolina and water. It sounds simple, but it makes it so good. Pastas don’t need ...