DeLallo is a consistently good organic, Italian whole wheat pasta, and there are many others.

Serves 4


  • 1 pound whole wheat pasta
  • 3 Tbsp. unsalted butter
  • 1 cup the cheese-you-have
  • 1/2 to 1 cup whole milk
  • Black pepper, to taste


    Boil pasta in plenty of salted water. I prefer it well cooked to al dente. Drain the pasta, put it back in the pan and butter it generously.

    Grate a fist-size pile of cheese. While the pasta is still hot, and perhaps with the heat on very low, mix the cheese and pasta until the cheese melts.

    Slowly add a little milk and stir well until the sauce is smooth. Serve at once with plenty of black pepper.

    From The Real Food Cookbook: Traditional Dishes for Modern Cooks (Bloomsbury) by Nina Planck.

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