I have been cooking with whole grain pasta for a few weeks now and am having trouble. It seems when I cook it according to the package directions, it is too "al dente" (or still hard). When I cook it a few minutes longer, it is almost mushy. I can't seem to find a time that it tastes right. Does is have a short period of time when it is cooked right? We have been trying the Ronzoni brand. I have had trouble with the spaghetti and penne. Any tips?
Thanks!
Hi J.,
I didn't see anyone mention this, but, whole grain pasta will always be a little "harder" than traditional pastas. Just like whole grain breads are. You will get used to the more chewy consistancy. There is also a high protein pasta out from Barilla (in the yellow packages) that is made from whole grains, lentils, egg whites etc. It is awesome. Being vegetarians, we eat a lot of it!
Take care,
B.
Congrats on going Whole Grain J.!!
It really tastes great after you get used to it. For spaghetti it is all we use anymore. I had the same struggle with al dente vs mush. When I cook it, I would rather have al dente than mush, so when it hits that all important "box prep" time, I get out my colander, walk around the house once, check laundry, etc then come back and get them out. Just kidding. I don't take that long, but it sure seems like it. Hover over that pot until you get that perfect texture/softness. It is hard to achieve, but can be done. There is no exact time from what I've discovered.
I do hope some of that helps. My family has gotten used to the slightly chewier version of pasta because it tastes so good!! OH, and we don't buy spaghetti noodles for spaghetti, we use Thin Spaghetti instead. That is just what my picky husband likes best. Maybe try that. It might soften up faster!!
V.
It's this high altitude! I always use whole grain...I gave up on the other stuff a long time ago. Depending on your family's taste, it's just going to be a matter of testing everytime. We like our angel hair spagetti boiled a couple of minutes longer than the package directions and our penne five minutes longer. I'm not sure about regular spagetti because no one here really likes it so I don't use it. As far as brand goes, it hasn't made a difference it seems. I use whatever brand is on sale or is the best deal! Good luck to you...(and pasta is supposed to be the quick, easy thing...sure...)
Since pasta will continue cooking unless you rinse it under cold water, try to cook it until it is almost done. Then just let is sit a few minutes. It should finish up just right. I really like to scoop a big spoonful of the sauce into the noodles to keep them from sticking together while they sit since I don't like the slimy feel of adding oil to my pasta while it cooks. The sauce seems to sink into the pasta.
Try Barilla brand ( we use their marinanra too!). My picky nephews that won't eat ww pasta, had no clue. I have had success using the Safeway O brand and we like it. It is a thicker denser pasta, but my 5 year old loves it.
N.
I usually wait until the water is to a rumbling boil and then put the pasta in.I turn the the heat down just a bit,but to where it's still boiling and let it cook a minute or so past the cooking time on the box.
I don't know if you are up to making home made pasta, but I have had good luck when I mix half whole wheat flour and half white flour. If I use all whole wheat flour the texture just isn't right.
I agree with Susan. It's trial and error. I don't like the generics. No body but me has noticed the change, though. GL!
I usually cook hard pasta for 11-12 minutes and it comes out great. Make sure to put some oil in the water, even if the directions tell you not to, and then stir the pasta right after you put it into the boiling water to keep the pasta from sticking together. If the pasta sticks together while cooking, those bits will take MUCH longer to cook and the rest of the pasta will be mushy by the time it is all done. This has held true for me with whatever brand I've used. Hope it works for you! Good luck!
