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Epicurious

Whole Wheat Pasta

Some of the first pastas in Italy, made by the Etruscans and later the Romans, were made out of barley and chickpea flour. When wheat came on the scene, it was milled as whole wheat and used for pasta. We find 100-percent whole wheat a bit dense and hard to digest these days, so I use equal proportions of white and whole wheat here to make a light, fast-cooking pasta with a distinctive taste.

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