Agree with Cooks Illustrated that whole wheat pasta should be treated differently--just as one would treat different pasta shapes differently. Whole wheat pasta does have a distinct taste with a nutty flavor, the texture is heavier with a grittier mouth feel, and it absorbs watery sauces very quickly. An oil-based sauce, IMO, works best: pesto, walnut, olive oil/garlic/parm. I personally find tomato sauces to be too watery for whole wheat pastas.

I use ww pasta almost exclusively, so I probably wouldn't limit it to only certain types of sauces.

I agree with Cooks Illustrated. I love whole wheat pasta with strong-flavored vegetables like broccoli rabe. Pesto? Yech. Plain marinara? Not so good. But puttanesca? The strong, oily, olive-y taste works with whole wheat for me.

I feel the same way about brown rice and white rice. There are certain recipes where I just wouldn't substitute one for the other.

I also am more likely to use whole wheat pasta than not, so I will serve it with tomato-based sauces - but I do agree that whole wheat pasta is different and not necessarily at its best this way.

I definitely prefer it to white pasta with just about any oil-based sauce, because I think the nutty whole wheat flavour will shine through and it absorbs those sauces better. In my opinion, though, pesto and whole wheat pasta are a great combination.

This is interesting and I think I'll have to employ these ideas. I've tried to like whole wheat pasta many times, but I just can't get into it. I don't hate it, but I like traditional pasta so much more it's really hard to enjoy.

We use only whole-wheat pastas at home for the health benefits, so we don't discriminate with sauces. That said... the most amazing thing I've ever paired with whole-wheat pasta? Butternut squash, roasted garlic, chives, and pecans. The sweetness, nuttiness, and hint of spice all worked so incredibly well. Here's the recipe:
http://sustainablediet.blogspot.com/2009/09/beginning-to-feel-like-autumn.html

I don't really care for whole wheat pasta but as a tomato hater (especially cooked tomatoes) I'm in favor of any list of pasta sauces beyond the norm. I get tired of cream or pesto sauces pretty quickly as they are often my only choices at Italian restaurants. I wish this article linked to recipes that Cook's Illustrated approved of for whole wheat pasta.

I agree that ww pasta requires a more substantial sauce. I like a rabbit ragu over ww pasta.

I think that Cook's Illustrated might be correct to some degree, but certainly not enough to stop me from eating my whole wheat pasta with whatever sauce I choose. Since I only keep whole wheat in the house, I'd be severely limiting my options if I ruled out tomato, cream, and pesto sauces.

I'm indiscriminate about substituting whole wheat (or spelt, or brown rice) pasta for white pasta. I also substitute almond milk for cow's milk in my cereal, but that doesn't mean it tastes better than milk; I do it because I'm lactose intolerant. Now I'm just used to it (it's definitely an acquired taste). That's how I feel about the pasta. I substitute because I think it's healthier, not because I necessarily think it's going to taste better. That being said, I can't wait to try amber77's pasta squash recipe!

We eat whole wheat pasta a lot in our household, typically Barilla brand. I find that the hearty nature and flavor of the whole wheat calls for a hearty sauce to match. A thin marinara sauce doesn't work well on whole wheat, but after the marinara is loaded up with veggies (mushrooms, roasted broccoli, peppers, whatever) and thickened up a bit, it works quite nicely. I also really like using Barilla's whole wheat shells to make a homemade macaroni and cheese with peas.

I think ww pasta tastes just fine with tomato based sauces and pesto. I also think ww lasagna noodles work in my lasagna recipe just fine.

The one dish that I think needs regular pasta (or the high fiber that tastes like white~like Barilla plus) is macaroni and cheese. Ww doesn't seem to absorb the cheese sauce properly.

I don't like whole wheat pasta with tomato sauces at all. But it's fabulous with oil packed tuna, garlic, lemon and capers.

I'll occasionally sub in the whole wheat stuff with a spicy, meaty (or vegetarian-meatball filled) tomato sauce. Anything lighter, though, won't work for me. None of it works for my partner, though. He hates the stuff, and makes little sad faces on the rare occasion I cook it.

I don't notice a difference using the whole wheat/whole grain pastas with tomato or pesto sauces. This is our go-to, default option at the grocery store and I think it adapts very well to whatever topping you choose.

I use ww pasta with tomato sauces all the time. I like a really thick and chunky tomato sauce, though.

I really like whole wheat pasta with puttanesca. I do agree though that whole wheat pasta isn't good with every sauce but I wouldn't say that you can dismiss whole groups of sauces as a result.

@amber77, that sounds GREAT! I will have to try that!

There is a perception that whole wheat pasta is better for you than regular pasta and its not. If you just like the taste better than great but its not better for you.

There is a big difference between a intact grain and a processed whole grains.

You can read more about intact grains here on this very well written and informative blog/newsletter..I have nothing to do with this blog I just stumbled upon it a month ago. The woman that writes this blog is a scientist and advocate of eating local foods. There is a great recipe on there showing how to make pasta using squash so simple right?

http://summertomato.com/should-i-buy-whole-grain-pasta/

http://summertomato.com/intact-grains-vs-whole-grains/

I agree with Cooks Illustrated...

I prefer the tastier ww pasta over regular white pasta anyday but it totally depends on the sauce. Traditional sunday tomato sauce with meatballs looses it's richness when paired with a ww pasta, they are two strong flavors that clash. same would go for sometime as delicate as picatta sauce... the ww pasta is to strong flavored.

I like ww pastas with veggie bases... roasted veggies tossed with ww pasta drizzled with olive oil and dusted with romano cheese. YUM

I think whole wheat pasta with a nice tomato sauce and cut up veggies is amazing, one of my go to quick dinners. But, I just love whole wheat pasta in general. It took some adjusting, but I've been eating it for a year, and now white pasta is weird for me.

I switched exclusively to whole weat a few years ago now, and I don't treat it any differently. I compensate for the sauce absorption by using a bit more sauce. Problem solved.

I love to do cold peanut butter noodles with whole wheat spaghetti noodles. Try it, seriously.

I, too, use whole wheat pasta almost exclusively, so I don't limit my sauce choices. I've even made mac and cheese with whole wheat elbows, and it's been quite lovely. While I agree the taste is different from white, I think once you are only used to whole wheat pasta, it goes great with everything. I'm curious to know if there are sauces people wouldn't use with white pasta? Seems like white is just the norm, and once you switch to whole wheat, that can become the norm, too.

I make it this way. Throw some frozen peas and broccoli into a searing hot pan with 1/4 cup of water, let them defrost/cook, put in some tomatoes without skins, 1/2 of the pan should be water, put some meatballs in, and a lot of parmesan cheese, salt and pepper to taste...

the sauce turns out wonderful and the cheese melts to perfection.

I completely agree with Cook's illustrated, I keep both types in for this reason. I know wholewheat contains more fibre etc but I refuse to eat any cream based sauce with it! I also prefer creamy sauces with linguine rather than spaghetti so keep wholewheat spaghetti, and white linguine. I don't think this is a weirder idea than different pasta shapes going with different sauces, or fresh and dried pasta going with different sauces (the latter two ideas prominent in italian cuisine). I also do the same with brown and white basmati rice.

Wow - I thought it was just me that thought this about whole wheat pasta? We love it and use it because of it's health benefits but it always seemed like the enriched nasty stuff had a better flavor with some sauces. That is until we tried Kamut Khorasan Wheat pasta! We love it! It is so so healthy plus it has a great texture and flavor :)

I love it xo. Spaghetti. Some are good, some are gross.
Sauce can taste delish and can Not.