{"id":14815,"date":"2023-04-21T17:16:51","date_gmt":"2023-04-21T17:16:51","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/04\/21\/this-is-the-best-tasting-alternative-to-white-flour-pasta-spoiler-its-not-made-from-chickpeas\/"},"modified":"2023-04-21T17:16:51","modified_gmt":"2023-04-21T17:16:51","slug":"this-is-the-best-tasting-alternative-to-white-flour-pasta-spoiler-its-not-made-from-chickpeas","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2023\/04\/21\/this-is-the-best-tasting-alternative-to-white-flour-pasta-spoiler-its-not-made-from-chickpeas\/","title":{"rendered":"This Is the Best-Tasting Alternative to White-Flour Pasta (Spoiler: It\u2019s Not Made From Chickpeas)"},"content":{"rendered":"


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There\u2019s never been a more exciting time to stock your kitchen\u2014just ask food writer Adam Roberts<\/a>, who\u2019ll be diving into all things groceries in The Food Haul<\/strong>. This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.<\/em><\/p>\n

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Anyone who knows me knows this much: Pasta is my favorite food.<\/p>\n

Pasta is the first thing that I eat when I get back from a trip. Pasta is what I ask for on my birthday. Pasta is what I serve my husband, Craig, on our anniversary\u2014even when he asks for scallops. It\u2019s what I cook when I get good news. Or bad news. Pasta is the meal that I want on my deathbed, and also the first meal that I want when I get to heaven, assuming they serve pasta in heaven. (If they don\u2019t serve pasta, it\u2019s definitely not heaven.)<\/p>\n

Since pasta is a main character at my dinner table, I decided that the time was finally ripe to explore the vast (and I mean vast) world of alternative pastas.<\/p>\n

Don\u2019t believe me? Just head to your grocery store and check out the rows and rows of alternative pastas next to the De Cecco and Barilla. You\u2019ll find alternative pastas made from edamame, brown rice, black beans, lentils, mung beans, and even kelp. Name an ingredient, and you can probably find an alternative pasta made from it. Peanut butter pasta? Asparagus pasta? French onion soup pasta? They either exist or they\u2019re about to. (Kidding\u2014sort of.)<\/p>\n

For my taste test, I decided to concentrate on three brands of alternative pastas.<\/p>\n

The first happened upon me before I happened upon it. Tumminia Busiate<\/a> ($15 from Gustiamo), which my friend Ben Mims, the Los Angeles Times<\/em> recipe columnist, used to serve with his four-hour Bolognese when I went over to his house for dinner. He didn\u2019t know that I was writing this column, but when I told him about it, he eagerly showed me the packaging.<\/p>\n

Calling Tumminia Busiate an alternative pasta is kind of like calling Coldplay alternative rock: It\u2019s a bit of a stretch. The stuff is made from flour, only instead of highly processed white flour, the flour is stone-ground from durum wheat semolina. Not just any durum wheat, however\u2014Tumminia is an ancient variety with roots in Sicily. According to the website, \u201cTumminia is very digestible and even suitable for people with some wheat sensitivities\u201d and \u201crich in vitamins, minerals, and protein,\u201d too.<\/p>\n

Purported health benefits aside, for Filippo Drago\u2014the Sicilian grain miller, bread baker, and pasta maker behind the brand\u2014it all comes down to taste: \u201cIt\u2019s not a penance, it\u2019s a joy,\u201d he says.<\/p>\n

Hear, hear, Filippo Drago. And I\u2019m here to tell you that of the three alternative (or semi-alternative) pastas that I sampled, this one was easily my favorite. The pasta itself had a nuttiness and a rough texture that played beautifully with the Bolognese, but I can also understand why Drago says he likes to eat his plain with just a little olive oil. It\u2019s just that good.<\/p>\n

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\n Where Do the Best-Tasting Pistachios Come From?
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