Whole Wheat Pasta

[B_Think_Kink]

I've been eating this stuff for just over a year now and I am obsessed with it. Anyone else into eating it? It needs some love and support. :biggrin1:

 

[killerb]

I've been curious to try it, but so far I haven't had the guts to actually DO it...

 

[kilteddong]

Rarely. Much prefer artichoke flour pasta when looking for an alternative to white flour pasts.

 

[B_Think_Kink]

I've been curious to try it, but so far I haven't had the guts to actually DO it...

The first time you will notice a different texture, then after that you will never want to go back to slimy white pasta.

 

[B_lamdellboo]

It's good! Lately I've been buying "Smart Taste" pasta. Mmmm! Delish!

 

[D_Chaumbrelayne_Copprehead]

It's definitely an acquired taste, but it's one that I like and my family doesn't. So I'm thankful when I find a restaurant that serves whole wheat pasta.

 

[Hand_Solo]

For me personally, there are far more palatable options for incorporating whole grains into my diet.

 

[sdbg]

I switched from white pasta to whole wheat pasta 3 years ago. I make a pretty decent home made Italian tomato sauce and a zippy pesto sauce. Add some Pecorino Romano cheese, and you're good to go. Whole wheat pasta is better for you than pasta made from refined white flour.

 

[lorne]

I like it, been eating it for a while, lil tough when it costs more sadly.

 

[unique_exposure]

This week I'm trying out whole wheat pasta with flax in it. Has a good dose of Omega-3's; hopefully it tastes as good as it is for you.

 

[2322]

The Ronzoni stuff is about all I can tolerate. Regular whole wheat pasta tastes like wet cardboard.

 

[Hugh Mann]

This week I'm trying out whole wheat pasta with flax in it. Has a good dose of Omega-3's; hopefully it tastes as good as it is for you.

I eat Barilla plus, which sounds similar to your description. It's really great, and I can't imagine going back to regular pasta again. It doesn't have the "cardboard" taste that others on the thread have described. I'm not sure whether or not it is technically whole wheat or whole grain, but it does have 7g of fiber per serving.

 

[unique_exposure]

Looks like Barilla Plus has Omega-3's also.
The pasta I bought is by Hodgson Mill. Thanks for the suggestion, I'd like to hope one of these tastes good. I miss the ease of cooking pasta.

 

[B_theOtherJJ]

YUCK, unless the sauce is outstanding, its totally un-edible to me. And if you only eat pasta in moderation, stick with the white flour stuff....

 

[B_lamdellboo]

I eat Barilla plus, which sounds similar to your description. It's really great, and I can't imagine going back to regular pasta again. It doesn't have the "cardboard" taste that others on the thread have described. I'm not sure whether or not it is technically whole wheat or whole grain, but it does have 7g of fiber per serving.

Barilla Plus is good, too!

 

[cockoloco]

I love whole wheat pasta. Actually, it's the only kind of pasta I eat. I try not to eat flour at all, but if I do I prefer whole wheat.

 

[canuck_pa]

I've been eating whole wheat pasta for a while, ever since I became diabetic and can no longer eat bleached flour. I've tried a few different brands including some rather expensive ones. Some I find horrid even with a good sauce so I've settled on cheap and cheerful Catelli.

 

[atomicTIGER]

I've been eating this stuff for just over a year now and I am obsessed with it. Anyone else into eating it? It needs some love and support. :biggrin1:

Does it taste nasty or good??

 

[Runco]

I only ever eat wholewheat pasta. I love it with puttanesca sauce and grated cheese! I also only eat wholemeal bread and brown rice. Call me sad (or something!) but I prefer them.

 

[nicenycdick]

I've been making my own pasta from scratch for years...usually using regular white flour (sometimes with some duram semolina mixed in). But this thread made me decide to make one from whole wheat flour. While it does not have the wonderful texture of regular white pasta, homemade whole wheat pasta is much, much better tasting than regular store bought (as is, of course, true with white flour pasta when compared with store bought regular pasta.) If you really want to experience what pasta should be, I really suggest that you try to make your own. It is so easy...I make it three times a week! If you can cook at all, you can be an expert in a week. If you bake now, you already are...dough is dough!