Whole Wheat Spaghetti

The same estate spaghetti, with the whole of the wheat left in.

Whole wheat pasta has a reputation problem it doesn't deserve, earned by versions made from anonymous grain. This is the other kind: the family's own durum, milled with the bran in, so what reaches the plate is deeper, nuttier, closer to the field.

Bronze-drawn and slow-dried like every cut in the house, it cooks to a proper al dente rather than the gloom whole wheat is accused of.

It suits the sauces with character of their own — anchovy and chilli, roasted vegetables, dark greens, a rough tomato sauce with plenty of oil. This is how Italy eats whole grain: for the flavour. The rest is a bonus.

Meet the House: An estate in Le Marche where the pasta factory sits inside the wheat fields.

Complete your table: Coratina Extra Virgin, Muraglia — strong oil for a strong strand · Sun-Dried Tomatoes, Capobianco — chopped through, with their oil · Pelati Spyro, Capobianco — the rough tomato sauce.