Bagi Farm I · Bagi
Pasta Kathiya Wheat
$1.04 · 500 GM
True Grit
True Grit Community Team · 3 min read
Which Wheat Is Best for Pasta?
Traditional pasta wants durum wheat's specific hardness. None of these three are durum, so here's the honest expectation.
Traditional pasta uses durum wheat, a distinct species from the bread wheat these three landraces belong to. None of them will fully replicate durum's firm bite, but Kathiya's hardness gets closest.
What to expect and how to cook it
- Whole wheat pasta from these varieties is generally denser and cooks down faster if overdone than durum pasta.
- Check doneness earlier than the package suggests, tasting from about two minutes before the stated time.
- The flavour trade off runs the other way: noticeably more wheat flavour and a more rustic texture.
- Robust sauces, tomato, garlic and chilli, pair better with this pasta than a delicate cream sauce would.
- A longer dough rest, thirty minutes to an hour, helps if you're making pasta at home from these flours.
Our standards
Wheat pasta questions
- Can I make proper al dente pasta with Kathiya flour?
- You can get a firm bite, but the cooking window is narrower than durum pasta, so watch it closely.
- Why does whole wheat pasta cook faster than regular pasta?
- A less tightly structured gluten network than durum semolina, plus often a different drying process.
- Is this pasta more nutritious than durum pasta?
- It generally retains more fibre from using the whole grain, though check the specific product.
- Does pasta shape matter more with these flours?
- Shorter, sturdier shapes hold together better than long thin strands.
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