Let’s admit it, whole wheat pasta is misunderstood. It’s different from the white, semolina pasta — nuttier, denser and toastier — and delicious when allowed to shine in its own right. Don’t use it as ...

The different shapes of pasta—cut into squares, rolled into tubes, pulled into long strings, and twisted into spirals—stretch to at least 200 types, any one of which might be used in a huge ...