Kathiya Wheat Pasta: What Makes It Different?

What to expect

• Firmer bite than Banshi or Paigambari pasta, closer to what durum pasta eaters expect from a good al dente result.
• Holds its shape well in a heavier sauce or baked pasta dish, without softening as quickly as a more delicate wheat would.
• Needs a slightly longer boil than Banshi pasta to hydrate fully, so start testing a minute or two before the pack time.
• Suits a simple tomato or Indian style masala sauce where texture matters as much as the sauce itself.
• Priced the same way Kathiya flour and daliya are, lower yield and rain fed cultivation, not a certified nutrition claim.

Our standards

Kathiya pasta questions

Does Kathiya pasta take longer to cook?

A little, its denser kernel hydrates more slowly, so start testing a minute or two before the printed pack time.

Is Kathiya pasta good for baked dishes?

Yes, its firmer texture holds up well under a baked sauce and cheese layer without turning mushy.

How does Kathiya pasta compare to durum pasta in texture?

Closer than Banshi or Paigambari, though it is still a different wheat entirely with its own flavour and colour.

Why is Kathiya pasta pricier than a standard whole wheat pasta?

The same reasons as Kathiya flour, lower yield and a smaller growing region, not an added processing cost.