The history of wholemeal noodles is one of gastronomic success. Until a few years ago it was still a niche product, especially popular – despite its poor quality – with athletes and health apostles. In the meantime, whole grain pasta has become better and tastier, and it has long been part of the range of every normal supermarket. The difference to conventional pasta is that the flour is made without a refining process, which means that it contains all parts of the wheat grain (hence the word: whole grain) – including the bran, which is high in fiber, but disposed of in conventional pasta will. This is why whole grain pasta is rightly considered healthy: it contains more fiber (which, by the way, stimulates the feeling of being full) as well as more minerals and vitamins.
Whole grain noodles can be recognized at first glance by their color, which is a little darker and browner than the others. The taste is also different, heartier and more intense – which is why many consumers tend to combine them with stronger sauces such as Bolognese or Arrabbiata. Although, as chef Angelo Zicaro says: “Actually all sauces go well with it.” He receives on a Friday morning in his Munich cooking school. His phone rings constantly in the background, switching smoothly between German and Italian.
Zicaro cooks the pasta al dente and serves it in pots that are lined up without olive oil or sauce – “so as not to manipulate the taste,” as he says. Then he tastes and touches her with his bare hands. Because what counts in evaluating a good pasta is not only its taste, but also its appearance: does it fall apart or does it stick for a long time? Is it dry or does it become spongy? And what is the color like?
One quick call – Zicaro still has to order the fish for his next cooking class – and the test begins.