Martha Rose Shulman for The New York Times

A plate of fusilli with asparagus

Andrew Scrivani for The New York Times

April 23, 2013 – “Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products.”[continue reading]