Whole-Wheat Linguine

Whole Living, October 2011
  • Yield Makes 5 cups
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  • Coarse salt
  • 8 ounces dry whole-wheat linguine


  1. In a pot, bring 8 cups well-salted
    water to a boil. Cook pasta
    al dente according to package directions. Drain, reserving pasta
    water. Cool noodles on a lightly
    oiled baking sheet before storing.

Cook's Note

Pasta and pasta water can be refrigerated separately for up to 3 days.

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