Contemporary Pasta and Noodle Dishes A Journey Through Time
While wheat has long reigned supreme in pasta and noodles, a growing movement is rediscovering our ancestors’ largely forgotten ancient grains.
These nutritional powerhouses, from the nutrient-dense quinoa kernels to the nutty chew of farro, are gracing contemporary plates in delightfully unexpected ways.
What Are Ancient Grains?
Ancient grains refer to whole grain varieties that have remained unchanged over the last several hundred years. They are in contrast to modern, mass-produced wheat and rice varieties.
Some examples include:
Quinoa
- Quinoa (pronounced KEEN-wah) is a pseudo-cereal that originated in the Andean region of South America, where it has been cultivated for thousands of years.
- Although technically a seed, it is commonly referred to as a grain due to its culinary uses and nutritional profile.
- Quinoa is naturally gluten-free and a complete protein containing all nine essential amino acids.
- It is rich in fiber, vitamins (such as B vitamins and vitamin E), minerals (including magnesium, iron, and potassium), and antioxidants.
- Quinoa has a nutty flavor and a slightly chewy texture, making it a versatile ingredient in savory and sweet dishes.
Farro
- Farro is an ancient wheat grain cultivated for thousands of years, particularly in the Mediterranean.
- There are three main varieties of farro: spelled farro (Triticum spelta), emmer farro (Triticum dicoccum), and einkorn farro (Triticum monococcum).
- Farro is rich in fiber, protein, vitamins (such as B vitamins), and minerals (including iron, magnesium, and zinc).
- It has a hearty, nutty flavor and a chewy texture, similar to barley or wheat berries.
- Farro can be used in various dishes, including soups, salads, risottos, and pilafs, and can be cooked similarly to rice or other grains.
Kamut
- Kamut, also known as Khorasan wheat, is an ancient grain believed to have originated in the Fertile Crescent region of the Middle East.
- It is known for its large, elongated kernels and rich buttery flavor.
- Kamut is higher in protein than modern wheat varieties and is a good source of fiber, vitamins (such as B vitamins), and minerals (including selenium and magnesium).
- Its chewy texture and sweet, nutty taste make it popular for bread, pasta, and grain bowls.
Spelt
- Spelt is an ancient wheat grain closely related to modern wheat but has a more primitive genetic structure.
- It has been cultivated in Europe and the Middle East for thousands of years.
- Spelt is rich in protein, fiber, vitamins (such as B vitamins), and minerals (including iron and manganese).
- It has a nutty flavor and a chewy texture, similar to farro.
- Spelt flour is commonly used in baking, and spelled grains can be cooked and used in various dishes, including soups, salads, and pilafs.
Amaranth
- Amaranth is a pseudocereal that was a staple food of the Aztecs and other indigenous peoples of the Americas.
- It is rich in protein, particularly the amino acid lysine, fiber, vitamins (such as vitamin C), and minerals (including calcium, iron, and magnesium).
- Amaranth has a nutty flavor and a crunchy texture when cooked.
- It can be used in savory and sweet dishes, including soups, stews, porridge, and baked goods, and can also be popped like popcorn.
- Amaranth flour is gluten-free and can be a nutritious alternative in gluten-free baking recipes.
The Rise of Ancient Grains
While traditional durum wheat still dominates grocery aisles. Consumer interest in ancient grains surges as people embrace healthier lifestyles and culinary exploration. Innovative chefs and home cooks are getting creative with these forgotten gems.
Ancient Grain Pastas and Noodles 101
Crafting fresh pasta dough from quinoa, farro, or other ancient grains produces delightfully chewy noodles with a satisfying bite.
These nutrient-dense base ingredients lend unique, earthy flavors and textures to dishes like:
Quinoa Pasta Primavera:
This vibrant and flavorful dish combines the wholesome goodness of quinoa pasta like spaghetti with an assortment of seasonal vegetables.
Primavera, meaning “spring” in Italian, traditionally features fresh vegetables sautéed in olive oil and garlic, then tossed with pasta.
Farro Fusilli with Pesto:
Rustic, farro fusilli with pesto is a delightful pasta dish that combines the nutty flavors of farro fusilli pasta with the aromatic richness of basil pesto.
Farro, an ancient grain with a chewy texture and nutty flavor, is used to make fusilli pasta in this dish, providing a hearty and satisfying base for the vibrant pesto sauce..
Soba Salad with Kamut Noodles:
Soba salad with kamut noodles is a fusion dish. This combines the delicate flavors and textures of Japanese soba noodles with the ancient grain goodness of kamut.
Soba noodles, made from buckwheat flour, are a staple in Japanese cuisine known for their nutty flavor and firm texture.
Kamut noodles, on the other hand, are made from kamut wheat, an ancient grain with a rich, buttery taste and a chewy texture.
Spelt Casarecce with Mushrooms:
Spelt casarecce with mushrooms is a pasta dish that marries the nutty flavor and texture of spelt pasta with the earthy richness of mushrooms.
Casarecce, a type of short, twisted pasta with ridges, provides the perfect canvas for capturing the savory flavors of the mushrooms and other complementary ingredients.
Dried ancient grain pasta and Asian noodle varieties like soba are also increasingly available. Their sturdy texture and nutty depth make them perfect for chilled noodle salads or piping hot stir-fries.
Boosting Nutrition and Flavor
Not only do ancient grains offer unique flavors and textures, but they also pack a nutritional punch.
These grains are rich in essential vitamins, minerals, protein, and fiber, making them a healthy addition to your pasta and noodle dishes.
A serving of cooked quinoa provides over 8 grams of hunger-curbing protein and 5 grams of fiber. Farro has energizing complex carbs, protein, and nutrients like magnesium.
Ancient grains’ nutty, earthy flavors and firm, toothsome textures enhance pasta and noodle dishes in uniquely satisfying ways. Their robust tastes stand up beautifully to bold sauces, herbs, and seasonings.
New Heritage Pairings and Preps
While ancient grains shine prepared with olive oil, garlic, and veggies, experimental cooks are getting creative:
Amaranth noodles with mole sauce, pickled onions and cotija
- Amaranth noodles are made from amaranth flour, which is gluten-free and rich in protein, fiber, vitamins, and minerals.
- Mole sauce is a traditional Mexican sauce made from chilies, spices, chocolate, nuts, and other ingredients. Its complex flavor profile can be savory, sweet, and spicy all at once.
- Pickled onions add a tangy and refreshing element to the dish, balancing the richness of the mole sauce.
- Cotija cheese is a crumbly Mexican cheese with a salty and tangy flavor, similar to feta cheese. It adds a creamy texture and a hint of saltiness to the dish.
Farro pappardelle tossed in a rich lamb ragu
- Farro pappardelle is a type of pasta made from farro flour, which is an ancient wheat grain. Farro pasta has a hearty flavor and a chewy texture.
- Lamb ragu is a meat sauce from the ground or diced lamb cooked with tomatoes, onions, garlic, herbs, and spices. It has a rich and savory flavor with hints of sweetness from the tomatoes.
- The farro pappardelle is cooked until al dente and then tossed with the lamb ragu, allowing the pasta to absorb the sauce’s flavors.
- This dish is hearty and comforting, perfect for cooler weather or when you’re craving a satisfying meal.
Quinoa agnolotti stuffed with sweet potato and sage brown butter
- Quinoa agnolotti are small, stuffed pasta parcels similar to ravioli. They are made with a dough of quinoa flour, giving them a nutty flavor and a slightly chewy texture.
- The filling for the agnolotti consists of mashed sweet potato seasoned with sage, butter, and other spices. The sweet potato adds sweetness and creaminess to the filling, while the sage brown butter adds a savory and aromatic element.
- Agnolotti are typically boiled until tender and then served with the sage brown butter sauce made with browning butter and fresh sage leaves until fragrant and nutty.
- This dish is elegant and comforting, with a perfect balance of sweet and savory flavors.
Mung bean vermicelli in a Vietnamese lemongrass pork bowl
- Mung bean vermicelli, also known as glass noodles or cellophane noodles, are gluten-free and made from mung bean starch. They have a translucent appearance and a slippery texture when cooked.
- Vietnamese lemongrass pork bowl typically consists of thinly sliced pork marinated in lemongrass, garlic, fish sauce, and other aromatics, then stir-fried until caramelized and fragrant.
- The cooked mung bean vermicelli is served as the bowl’s base and topped with lemongrass pork, fresh herbs, shredded vegetables (such as lettuce, cucumber, and carrots), and a dipping sauce (such as nuoc cham).
- This dish is light yet flavorful, balanced with sweet, savory, and tangy flavors. It’s a popular street food dish in Vietnam, enjoyed for its fresh and vibrant taste.
Sprouting, fermenting, or roasting techniques can further enhance ancient grains’ tastes and textures for contemporary dishes. Chefs globally are innovating new ways to enjoy the grains our ancestors savored centuries ago.
Sustainable and Environmentally Friendly
While booming demand drives more sustainable ancient grain farming, these hardy crops require far less water and land than resource-intensive staples like wheat and rice.
Quinoa flourishes in the harsh Andes, while farro and Kamut have fed civilizations for millennia. Their resilience is invaluable as climate change threatens global food security. Bringing them to tables everywhere supports preserving agricultural biodiversity.
Cultural History on a Plate
We are not just enjoying a delicious dish by incorporating ancient grains into our meals. Also connecting with rich cultural histories and culinary traditions that have sustained humans for over 5,000 years. This is a testament to the resilience and adaptability of these grains.
The Incas revered quinoa, which they called the “mother grain.” Ethiopians have long savored the tiny, iron-rich teff seeds in their injera flatbread. Kitchari, made with nourishing mung beans, sustained ayurvedic practices in India for centuries.
Innovators are reinterpreting dishes like Mexican amaranth alegrias candies or Japanese soba noodles with modern flair. With each forkful of farro or bite of buckwheat soba, we honor culinary legacies across the globe.
Bringing Ancient Grains Home
While many specialty grocers stock ancient grain pasta and noodles for the ultimate fresh flavors, try making them yourself! Health food stores sell affordable bags of quinoa, farro, kamut, and more.
Follow simple recipes for homemade quinoa linguine, farro pappardelle, or sprouted amaranth ramen noodles. Ancient whole grains like millet and teff can also stretch standard wheat doughs.
Ready to embark on a culinary adventure? Start by picking up some dried ancient-grain pasta or Asian noodles. Then, swap them for your regular wheat noodles in your favorite recipes. You’ll be amazed at the new flavors and textures you’ll discover.
Modern and Traditional Come Together
Our culinary roots run deeper than industrially processed grains. Ancient whole grains sustained civilizations for millennia before falling from favor.
Thankfully, their unique tastes, wholesome nutrition, and sustainable nature are gaining deserving appreciation.
Whether showcasing heirloom farro in a slow-simmered ragu or blending teff into fresh pasta dough. Reconnecting with these foods is not just a culinary adventure, but an edible celebration of tradition and innovation.
One forkful at a time, we experience the vibrant intersection of modern and ancient culinary wisdom, and honor the rich cultural and historical significance of these ancient grains.
