What Is Whole-Wheat Pasta?

Whole-wheat pasta is made from whole wheat flour or semolina rather than the refined durum semolina classic Italian pasta uses. That one change, keeping the bran and germ instead of milling them away, decides most of what makes it different at the table.

What actually defines it

Made from whole wheat flour or semolina rather than the refined durum semolina classic Italian pasta uses.
Retains the bran and germ, giving a denser texture, a nuttier flavour and a duller colour than refined pasta.
Higher in fibre than refined pasta by virtue of what is left in during milling, not an added ingredient.
Cooks a little differently, generally needing careful timing since the bran layer changes how water moves through each strand.
Can be made from any wheat variety. Ours uses the same three heritage landraces sold as flour and daliya.
Shapes tend to be simpler than the full range refined pasta comes in, since whole wheat dough is less elastic to work with.

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Whole-wheat pasta questions

Is whole-wheat pasta the same as durum pasta?: No. Durum pasta is milled from refined durum semolina. Whole-wheat pasta keeps the bran and germ, which changes texture, colour and flavour.
Does whole-wheat pasta contain gluten?: Yes, it is made from wheat, so it contains gluten the same as any wheat product.
Is whole-wheat pasta healthier than regular pasta?: It carries more fibre by virtue of what milling leaves in. Treat that as a real processing difference, not a broader health claim.
Can whole-wheat pasta be used in any recipe that calls for pasta?: Yes, though expect a denser texture and a narrower cooking window than refined pasta gives you.

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