Whole Wheat Pasta

It seems that practically overnight boxes of pasta made from all sorts of exotic grains (spelt, quinoa, rice, millet) have quickly cluttered the shelves in the pasta aisle. I imagine it will stay that way until the "gluten free" craze fades away. Seeing new interesting products on the shelves is exciting to me and definitely worth a try or two, even if I’m not gluten intolerant. Well, after a few tries (and it only took a few) I have concluded that taking away the gluten in pasta is like taking away the love in a marriage. A marriage without love is unpleasant and will ultimately break down and fall apart – likewise – pasta without gluten is pretty unpleasant too, and will also break down and fall apart. If you have ever made gluten free pasta, then you know what I am talking about.
Gluten is formed by the proteins present in wheat flour and develops with water when agitated. Gluten is the elasticity and extensibility essential to making breads and so many baked goods. It is what makes pasta so chewy and delicious. Since gluten is naturally formed by the protein in wheat products, flours that contain more protein develop gluten more easily, which is why one uses bread flour (which has a protein content of 11-13%) when they want a to develop the gluten for a chewy bread product, or uses cake flour (which has a protein content of 6-9%) when they don’t want to develop the glutens for a delicate cake and tender crumb. Traditional pasta is made from semolina, which comes from durum flour, which is milled from the endosperm of the durum wheat kernel. The endosperm makes up 83% of the total wheat kernel and has the largest amount of protein and starch. The rest of the wheat kernel is composed of the bran (14.5%), which contains the majority of the fiber and the germ (2.5 %), which contains the majority of the nutrients. This may be more information than you wanted to know about wheat, but what I am trying to make clear is that durum flour is made from the part of the wheat kernel devoid of the bran (fiber) and germ (nutrients) because it is the starch and protein from the endosperm that is so crucial to the development of gluten, which is essential to that wonderful chewy texture of traditional semolina pasta. Grains such as quinoa, rice, oats and spelt contain little or no gluten and therefore are biologically incapable of developing the elasticity and texture of any wheat product. It is the strands of gluten that hold everything together, which is why gluten free pastas fall apart.
Now, if you have to, or choose to eat a gluten free diet for health and dietary purposes that is one thing, but if you are like me and merely interested in trying out healthier pasta alternatives (remember durum pasta was stripped of much of its fiber and nutrients), I suggest opening a box of whole wheat pasta. Unlike durum flour, which is milled from only the endosperm of the wheat kernel, whole wheat flour is milled from the entire wheat kernel and therefore contains a higher amount of fiber, nutrients and protein. Whole wheat is not always used in pasta and other baked goods because it has a shorter shelf life, but mainly because it has a distinct flavor that is not always desired in the finished product. (Imagine eating a whole wheat cupcake under a cloud of chocolate buttercream – yuck!) However, there are many occasions where the nutty flavor of whole wheat is very appropriate and very welcomed. Pasta is one of those occasions. Whole wheat pasta has a distinct flavor that I find tastes best when brightened with complimenting ingredients rather than covered up with a heavy sauce. Whole wheat pasta does not contain as much gluten as semolina durum pasta, but has enough gluten that it will not completely fall apart. Though I have been arguing hard for the glories of gluten I also like to eat a diet high in fiber and nutrients and very often all of those tasty gluteny treats (cupcakes, bread, pizza and pasta) aren’t the most health conscious choice. When it comes to pasta I have found that whole wheat has just the right balance – it is healthy and nutritious yet won’t totally fall apart on me.
So without further ado, here are three whole wheat spaghetti dishes (my favorite whole wheat noodle) that boasts the wonderful and distinct flavor of whole wheat pasta.

Whole Wheat Spaghetti with Almond Parsley Pesto, Lemon
and Pecorino
Whole Wheat Spaghetti with Spinach and Ricotta
Whole Wheat Spaghetti with Kale, Rainbow Chard, Fennel
and Pine Nuts



Whole Wheat Spaghetti with Almond Parsley Pesto, Lemon and Pecorino
Whole wheat pasta is a perfect choice for this robust pesto.


Serves 6

Ingredients

- 3 cups flat leaf parsley, stems removed
- 1/2 cup raw sliced almonds
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- pinch red pepper flakes
- 1/2 extra virgin olive oil, plus more for garnish
- 1 cup grated Parmesan cheese
- 1/3 cup grated Pecorino cheese, plus more for garnish
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
- 1 pound whole wheat spaghetti

To make the pesto, place the parsley, almonds, garlic, salt, pepper and red pepper flakes in a food processor. Pulse until the ingredients are finely chopped. With the machine running, pour the olive oil into the food processor in a slow and steady stream. When the mixture is smooth and creamy add the Parmesan cheese, Pecorino cheese, lemon zest and lemon juice. Pulse a few more times, until just combined. This mixture can be made up to a day ahead of time, but cover the top of the pesto with plastic wrap to prevent it from turning brown.
To make the pasta, bring a large pot of salted water to a boil. Cook the pasta until tender, according to the package instructions. (I do not cook whole wheat pasta al dente or it is chalky and dry in the middle.) When the pasta done, drain and transfer into a large serving bowl. Toss the pesto into the warm pasta and drizzle over more extra virgin olive oil and garnish with the Pecorino cheese shavings. Serve warm or at room temperature.

Whole Wheat Spaghetti with Spinach and Ricotta
The flavors of this dish were inspired from my favorite pizza toppings from a pizzeria located just across the street from the school I attended in Florence, Italy. Though there pizza was delicious, it was the spinach and ricotta on top of the pizza that I couldn’t get enough of. I make this dish over and over again because it makes a truly satisfying complete meal – wholesome wheat pasta, slightly caramelized onions and lots of dark spinach greens makes this dish hearty and filling, while creamy ricotta cheese brings out decadence that is balance out with earthy pine nuts and subtle kick from red pepper flakes. Plus, I can prepare everything for this dish in the time it takes for the pasta water to come to a boil.


Serves 6

Ingredients

- 1 1/2 cups ricotta cheese
- zest of 1 lemon
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium white onion, sliced
- 2 shallots, diced
- 4 cloves garlic, diced
- 1/2 teaspoon red pepper flakes
- 1 pound whole wheat spaghetti
- 1 pound baby spinach, washed
- 1/3 cup pine nuts
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly graded Parmesan cheese

Bring a large pot of salted water to a boil. In a large serving dish, toss together the ricotta cheese and the lemon zest. Set aside.
In another medium/large pot heat the 3 tablespoons of olive oil on medium heat. Add the onion, shallots, garlic and season with salt and pepper. Sauté the mixture on medium/low heat until soft, about 5 minutes. Stir in the red pepper flakes. Meanwhile, when the salted water comes to a boil, add the whole wheat spaghetti and cook until tender according to the directions on the package. Once the onions are soft, translucent and a bit caramelized, add 1/3 of the spinach and toss together with the onions. When the spinach has cooked down add another 1/3 of the spinach. Let that cook down, and add the last 1/3 of the spinach. When the pasta is tender add the pasta to the large serving dish with the ricotta cheese mixture. Add the spinach and onion mixture, pine nuts, extra virgin olive oil and Parmesan cheese to the pasta; Toss everything together and serve warm.

Whole Wheat Spaghetti with Kale, Rainbow Chard,
Fennel and Pine Nuts
This simple pasta dish, full of nutrient rich ingredients, is a vegan spin off from my Whole Wheat Spaghetti with Spinach and Ricotta. Certainly you can add a bit of Parmesan cheese to this dish, but it doesn’t really need it. On nights when I want to forgo dairy for whatever the reason I am pleasantly reminded that I don’t need to cover up the flavors of my food, with whether it be cheese, butter, salt or pepper, or else I miss out on the depth of flavors in the real ingredients of the dish. Here sweet fennel and onions contrast well with the slightly bitter greens and allow the nuttiness of the whole wheat pasta to really shine through. This dish is definitely one to make in late fall or winter when you can find fresh extra virgin olive oil, which is typically harvested in late fall. Talk about flavor – fresh olive oil is spicy, fruity and pungent – it is the condiment Italians wait all year for to flavor their favorite dish.


Serves 6

Ingredients

- 1/4 cup olive oil
- 1 medium yellow onion, sliced
- 1 fennel bulb, cut in 1/2 inch pieces
- 1/2 teaspoon red pepper flakes
- 1 pound whole wheat spaghetti
- 1 medium tomato, diced
- 1 bunch Kale (about 10 cups uncooked), washed, chopped
- 1 bunch Rainbow or Red Chard (about 10 cups), washed, chopped
- 3 tablespoons extra virgin olive oil
- 1/3 cup pine nuts
- salt
- fresh ground pepper

Bring a large pot of salted water to a boil. In a large sauté pan heat the 1/4 cup of olive oil on medium heat. Add the onions and fennel and season with salt and pepper. Sauté the mixture on medium heat, stirring occasionally, until the onion and fennel are soft and slightly caramelized, about 10 minutes. Add the red pepper flakes.
Meanwhile, when the salted water comes to a boil, add the whole wheat spaghetti and cook until tender, according to the directions on the package. (Note: whole wheat pasta should not be cooked al dente as you would with semolina pasta. It should be tender and cooked all the way through, and not overcooked and gummy.)
Once the onions are soft, translucent and a bit caramelized, add the diced tomato, and chopped kale and chard. Season with salt and pepper and cover the pot with a lid or stir the greens with a spoon until they are wilted. When the greens are wilted and the pasta is cooked, toss everything together in a large serving bowl. Stir in the pine nuts and drizzle over the extra virgin olive oil. Serve warm.

Birthday Dinner

Romaine Salad with Parmesan Shavings
Spinach and Swiss Chard Lasagna with and Spicy Marinara
Spice Cupcakes with Cream Cheese Frosting




Spinach and Swiss Chard Lasagna with Spicy Marinara
This lasagna is rich, but not too rich, and may I say, very delicious. A traditional Béchamel sauce is used in the layers of the lasagna and a slightly spicy marinara sauce tops individual portions after the lasagna is baked. Along with the two sauces and fresh lasagna noodles, nutty Fontina cheese, bitter dark greens and sweet caramelized onions make up the balanced flavors in this dish.


Serves 8 to 10
Ingredients
- 12 sheets fresh lasagna noodles (you may substitute boiled lasagna noodles)
- 1/2 pound Fontina cheese, grated
- 1 cup Parmesan cheese, grated
Swiss Chard:
- 20 ounces fresh baby spinach, washed and dried
- 10 cups swiss chard (about 1 large bunch), washed, dried and chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- pinch red pepper flakes
- 1 small yellow onion
Béchamel Sauce:
- 4 tablespoons unsalted butter
- 1/2 cup flour
- 4 cups milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Tomato Sauce:
- 1/4 cup diced onion
- 2 tablespoons diced carrots
- 2 tablespoons diced celery
- 2 cloves garlic
- 1 fourteen ounce can diced tomatoes
- pinch red pepper flakes (or more, depending on personal taste)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper

Place the swiss chard and spinach in a large pot and cook on medium heat with a lid until wilted, stirring occasionally. Remove the spinach and chard from the pot and place in a colander to remove the excess water. Drain any water from the pot and then heat 1 tablespoon of olive oil in the pot over medium heat. Add the diced onion, season with salt and cook, stirring occasionally, until caramelized, about 30 minutes. Take off the heat once the onions are caramelized. Use your hands to squeeze some of the water out of the spinach/chard mixture and then add to the caramelized onions. Season with salt, pepper and the red pepper flakes.
To make the béchamel sauce, melt the butter, in a medium saucepan, over medium heat. Add the flour to the butter and wisk together to create a thick paste. Slowly pour the milk into the pan and whisk together. Continue to stir or whisk the milk until it begins to thicken. Add the salt, pepper and nutmeg and cook on medium heat until the sauce coats the back of a wooden spoon, about 10 minutes.
To assemble the lasagna, spoon about a 1/4 cup of the béchamel sauce into the bottom of a 13 by 9 inch casserole dish. Place down a layer of the lasagna noodles. Top the lasagna noodles with another 1/3 cup of the béchamel sauce and a third of the spinach/chard mixture. Top the spinach/chard mixture with a quarter of the fontina and parmesan cheeses. Then top with another layer of the lasagna noodles and repeat the same process; the béchamel, spinach/chard mixture, cheeses, noodles, béchamel, spinach/chard, cheese, and noodles. Bake the casserole at 400 on a lined baking sheet for about 40 minutes, or until the top is brown and the sides are bubbling. Let sit 10 minutes before serving.
To make the tomato sauce, heat the olive oil in a medium sized sauce pan on medium heat. Add the chopped onion, carrot and celery and cook for about 5 minutes, until translucent. Add garlic and cook 1 minute more. Add the can of chopped tomatoes and its juice to the pot and stir together. Season the tomatoes with salt, pepper, and red pepper flakes. Bring the mixture to a simmer with a tight fitting lid. Let the sauce simmer for about 10 minutes. Taste for more salt and pepper.
To serve the lasagna, slice the desired portion with a sharp knife and top with the tomato sauce.


Spice Cupcakes with Cream Cheese Frosting
These moist spice cupcakes are very straightforward (no applesauce or carrots getting in the way here). They are certainly denser than your typical birthday cupcake, but are considerably lighter than most spice cakes, which tend to be quite dense. The spices are subtle and not overwhelming- a perfect accompaniment for a generous mound of cream cheese frosting.


Makes 12

Ingredients
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup brown sugar
- 2 eggs
- 3/4 cup whole milk, room temperature
Frosting
- 6 oz package cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 12 ounces powdered sugar
- 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Line standard size muffin tins with paper liners.
In a medium size bowl, sift together the flour, baking powder, salt, and spices three times.
Place the butter and brown sugar in a medium size bowl fitted for an electric mixer. Cream together on medium/high speed until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce the speed to low and add the flour mixture in two batches, alternating with two additions of milk; beating until combined after each addition.
Divide the batter evenly among the prepared cups, filling each three-quarters full. Bake, the cupcakes, until golden brown and a cake tester inserted in centers comes out clean, about 18-20 minutes. Transfer the tins to wire racks and let cool for 3 minutes. Carefully remove the warm cupcakes to a wire rack to cool completely.
To make the frosting, cream together the cream cheese, butter, powder sugar and vanilla on medium/high speed until smooth and creamy. Store the frosting in the refrigerator until ready to use. Take out of the fridge 5 minutes before frosting.
Use an off set spatula to frost each cupcake with the desired amount of frosting. Cupcakes are best eaten the same day they are frosted. Unfrosted cupcakes can keep for up to 3 days in an airtight container and should be frosted the day they are planned to be eaten.