From fresh vs. dried to matching shapes with sauces, a beautiful new book tells you how to make the most delicious bowl of pasta.
By Lynn Andriani
Photo: France Ruffenach
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Whole Wheat Needs the Right Sauce to Be Delicious
Something about the chewiness of whole wheat pasta doesn't mesh well with lighter tomato sauces. But its earthy flavor and texture can work in certain recipes, especially those involving the hearty heft of cream or beans. Marchetti pairs whole wheat fettuccine with Savoy cabbage, cream and caraway seeds; whole wheat shells with fresh cranberry beans and braised radicchio; and whole wheat orecchiette with broccoli and cream.
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