# What are your favorite types of pasta noodles?

**URL:** <https://boards.straightdope.com/t/what-are-your-favorite-types-of-pasta-noodles/653625>\
**Category:** Cafe Society\
**Created:** [March 22, 2013, 12:35pm UTC](https://boards.straightdope.com/t/what-are-your-favorite-types-of-pasta-noodles/653625 "2013-03-22T12:35:51Z")\
**Posts on this page:** 3\
**Page:** 4

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**Author:** ![Tethered\_Kite](https://avatars.discourse-cdn.com/v4/letter/t/a5b964/32.png) [@Tethered\_Kite](https://boards.straightdope.com/u/Tethered_Kite)\
**Post date:** [March 29, 2013, 4:27pm UTC](https://boards.straightdope.com/t/what-are-your-favorite-types-of-pasta-noodles/653625/61 "2013-03-29T16:27:47Z")

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> [@Johanna](#):
>
> I only eat whole-wheat pasta as far as possible. When I make my own pasta I use whole wheat, and horrors—pizza crust too! Love it.

Whole wheat bread -yes.

Whole wheat pizza crust - yes.

I even make a whole wheat apple cake that’s pretty good.

Whole wheat pasta - no. It just doesn’t have the right “chew” for me. I’ve tried but just can’t get there.

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**Author:** ![PookahMacPhellimey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pookahmacphellimey/32/3175_2.png) [@PookahMacPhellimey](https://boards.straightdope.com/u/PookahMacPhellimey)\
**Post date:** [March 29, 2013, 6:06pm UTC](https://boards.straightdope.com/t/what-are-your-favorite-types-of-pasta-noodles/653625/62 "2013-03-29T18:06:21Z")

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Depends on the sauce.

Also, brand/quality is super important. Whenever I go back to Holland I find of lot of brands that go straight fro uncooked to soggy. Ew.

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**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\
**Post date:** [March 29, 2013, 8:14pm UTC](https://boards.straightdope.com/t/what-are-your-favorite-types-of-pasta-noodles/653625/63 "2013-03-29T20:14:38Z")

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> [@Tethered\_Kite](#):
>
> Whole wheat pasta - no. It just doesn’t have the right “chew” for me. I’ve tried but just can’t get there.

Try it with the King Arthur White Whole Wheat Flour. The chew is a little different, but I don’t think it’s bad at all. I just used flour, eggs, and salt when I made mine. As for proportions? I don’t know for sure. It was maybe a cup and a half of flour to two large eggs and a half-ish teaspoon of salt. I just added enough to make a fairly stiff dough.

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