Recipe Overview
This Whole Wheat Spaghetti celebrates the earthy depth of whole grain pasta with a lighter, modern plant-forward approach. The blend of whole wheat, coconut, and potato flour creates a distinctive dough with character and texture, while the fresh tomato basil sauce keeps the finish bright, clean, and faithful to the spirit of simple Tuscan cooking.
Ingredients
- 450 g whole wheat flour
- 160 g potato flour
- 120 g coconut flour
- 360 ml water
- 15 ml olive oil
- 900 g ripe Roma tomatoes
- 20 g garlic cloves, sliced
- 15 g fresh basil
- Sea salt, to taste
- Extra virgin olive oil, for finishing
Preparation
- Use a commercial mixer and pasta extruder for best results. Combine the whole wheat flour, potato flour, and coconut flour in the mixer.
- Add the olive oil and gradually pour in the water until a dry but cohesive dough forms, suitable for extrusion.
- Cut the dough into pieces and feed it through the pasta extruder to shape the spaghetti. Set the spaghetti aside.
- In a large saucepan, sauté the sliced garlic in olive oil until lightly golden.
- Add the peeled and chopped Roma tomatoes, lower the heat, and simmer for about 15 minutes until softened into a fresh sauce.
- Transfer the tomato sauce to a sauté pan and keep warm.
- Cook the spaghetti in salted boiling water until al dente.
- Transfer the spaghetti to the sauce, toss with chopped fresh basil and a drizzle of extra virgin olive oil, and serve piled high.
- Finish with fresh basil leaves for a clean aromatic presentation.
History & Tradition
Whole grain pasta has a naturally rustic quality that fits beautifully into the Tuscan table, where flavor often comes from simplicity, texture, and the honest use of flour, olive oil, and vegetables. This version pushes that spirit a little further by incorporating coconut and potato flour into the dough for a distinctive modern variation.
Paired with a fresh tomato basil sauce, the dish remains rooted in Italian restraint: few ingredients, clear flavors, and a presentation that allows the pasta itself to speak. It is a simple bowl, but one with personality and a strong artisanal identity.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .