On Sat, 28 Feb 2004 02:32:16 -0600, John Gaughan
> wrote:

>I tried whole wheat pasta the other day. My wife and I both think it
>tastes good, but it does not hold sauce well. Most likely this is due to
>the fact that it has less starch, which helps bond sauce to the pasta.
>
>Is this true of all whole wheat pasta? What brands do you guys
>recommend? Any cooking tips, should I cook it differently than normal
>pasta? Normally I boil it until al dente, rinse in hot water, and toss
>in olive oil.

Try different brands. Having said that, I don't have any problem with
home-made whole wheat pasta, so I can't recommend any particular
brand.

You might try a ridged whole wheat pasta shape.

Also, finish the pasta as christina suggests by cooking it for a few
minutes in the sauce.

Just in case you're doing this: remember, a plate of plain pasta
topped with a dollop of sauce makes a pretty picture for advertising,
but that's not the way pasta should really be served. Add the sauce
to the pasta before serving and don't add too much!

Sue(tm)
Lead me not into temptation... I can find it myself!