Most Improved Pasta
IT is not my imagination. Whole-wheat pasta tastes much better than it did 10 years ago, when all of it was brittle and grainy. If consumers partook in a blind taste test today, most would be hard pressed to tell the difference between a dish of the best brands of whole-wheat pasta and those made with white flour. Technology, for once not the enemy of good food, has figured out how to give whole-wheat pasta a texture quite similar to what most of us are used to, one that is slithery and that allows the pasta to slip down the throat deliciously and effortlessly.