Whole grains have made a comeback. What else could explain why supermarkets suddenly boast entire sections stacked with whole-wheat pastas? Made from whole durum wheat, whole-wheat pasta offers the nutritional benefits of whole grains, including three times as much fiber as regular pasta. But its assertively wheaty flavor and coarser, grainier texture take some getting used to.

为了确定哪种意大利面值得购买，我们盲目品尝了七个广泛可用的全麦面食，用咸水煮熟，并用温和的蔬菜油扔掉。老实说，我们没有爱上任何一个，但有些比其他人更具吸引力。总体而言，我们更喜欢类似于风味和质地的常规意大利面。我们的两个最爱具有温和平衡，略带甜味的小麦味道，较少的韧性和坚韧性是全麦面食作为一个整体的特征。

首选

Whole Foods 365 organic
$1.29 (16 oz.)

我们喜欢这种意大利面的甜味，坚果味和温和的小麦，可以与各种调味料配对。一个体面的Al Dente纹理使我们想起了常规的意大利面，使其比我们品尝的大多数品牌的耐嚼性和坚韧性。对于那些不热衷于全麦味道但不想放弃全麦面食的营养益处的人来说，这可能是最好的选择。

Bionaturae
$2.49 (16 oz.)

从意大利进口的这些有机全麦penne得分几乎和整个食品品牌一样。他们平衡，轻度小麦的味道是一个主要的卖点，它们相对柔软的质地几乎没有痕迹，痕迹的全麦面食常见的粗糙，粗糙的口感也赢得了我们的胜利。一位小组成员评论说：“最后，这种质地还不错。”

Runners-up

Pastas numbered in order of preference; prices will vary.

3. Ronzoni健康收获
$1.99 (13.25 oz.)

While the subtle wheaty flavor of this pasta (the only one in the group that blends regular semolina with whole durum wheat) was a hit among our tasters, its grainy, gummy texture was disappointing.

4. De Cecco
$1.99 (16 oz.)

一个优雅的斜削的美丽bunch. But neither flavor nor texture could keep up with appearance. Stronger flavored than our top choices, it had thick walls and was tough and chewy, despite having cooked the longest (12 minutes, per package instructions).

5. De Boles
$ 1.99（8盎司）

While we couldn’t agree on whether we liked this pasta’s flavor or not (some found it pleasant, while others said it was overly wheaty), we all concurred that its texture was too crumbly and at the same time oddly sticky and gummy.

6.达芬奇
$2.69 (12 oz.)

A stronger-than-average wheaty flavor and an out-of-place spiciness reminiscent of cinnamon caused this pasta’s score to plummet. A dry, brittle texture prone to fracturing was equally unappealing.

7. Hodgson Mill
$ 1.74（12盎司）

我们的面板一致认为这是最低的。比其他人要深得多，它具有浓烈的，略带酸味的味道，带有苦味。它僵硬而顽固的质地也没有赢得我们的胜利。

Take it beyond al dente

可能的事实是，全麦面食的质地比常规意大利面更耐嚼和坚硬。但是我们发现，如果您将其煮一点，那么它会变得更好。我们建议将计时器设置为包装说明（如果有范围）上最长的烹饪时间，并在计时器熄灭时品尝面食。如果它仍然具有令人不愉快的干燥，坚韧的核心，请再煮一两分钟，然后再次尝尝。只是不要让它过度煮熟，因为与常规意大利面一样，它会变成软糖。

A happy medium: multigrain pasta

如果您认为全麦面食的味道太强，质地太粗糙了，但是您仍然想在饮食中获得更多的谷物，您可能想尝试一下：Multigrain Pasta。我们品尝了两种：Barilla Plus Penne（16盎司盒子的$ 1.89）和Mueller的Multi Grain Penne（12盎司盒子为1.69美元）。

Barilla Plus面食实际上不含全麦面粉，与常规意大利面非常相似。但是，由于粗大的小麦，燕麦，拼写，大麦，小麦纤维和磨碎的亚麻籽以及鹰嘴豆和小扁豆粉的混合，蛋白质和纤维仍然更富含蛋白质和纤维。我们喜欢它的温柔，巧妙而坚果的味道，它让人联想到普通的意大利面，我们发现它的柔软质地比全麦面食更具吸引力。而且由于它的风味非常温和，因此几乎所有酱汁都很容易搭配。

Mueller’s Multi Grain pasta does contain whole-wheat flour, as well as whole-grain brown rice and oats. While closer to 100% whole-wheat pasta than Barilla, its whole-grain flavor is less assertive than that of the whole-wheat penne we tasted, and its texture less toothy and grainy.

配对提示

Whole-wheat pasta can overwhelm subtle cream- or herb-based sauces, but it pairs well with robust red or meat sauces and even bold Asian flavors like peanut sauce, soy sauce, and toasted sesame oil. Or try it as a substitution for hard to find soba noodles (Japanese buckwheat noodles).