livius drusus
12-21-2004, 01:13 PM
Just to stop derailing the easy recipes thread, I thought I'd bring the whole grain pasta discussion over here.
Whole wheat pasta will definitely be marked as such, Dave. It's also quite a different color: not yellowish at all, but more of a brownish-grey. DeCecco makes a good whole wheat pasta, and Eden has a 50-50 you might like to try just to dip a toe in.
Then there are pastas which by name alone tell you they're made from whole grains, like soba noodles (buckwheat), spelt (the Romans used it lots), kamut (they're still finding a variety of it in Egyptian tombs), amaranth or quinoa.
Spelt is what I use for long pastas like spaghetti (although if I'm going to make fettuccine, I stick with the classic egg pasta. Nothing else even comes close, I'm afraid.) and soba noodles are just fabulous by themselves with a sesame dressing.
I've got to get ready for work, but I'll be back with some links and recipes shortly.
Whole wheat pasta will definitely be marked as such, Dave. It's also quite a different color: not yellowish at all, but more of a brownish-grey. DeCecco makes a good whole wheat pasta, and Eden has a 50-50 you might like to try just to dip a toe in.
Then there are pastas which by name alone tell you they're made from whole grains, like soba noodles (buckwheat), spelt (the Romans used it lots), kamut (they're still finding a variety of it in Egyptian tombs), amaranth or quinoa.
Spelt is what I use for long pastas like spaghetti (although if I'm going to make fettuccine, I stick with the classic egg pasta. Nothing else even comes close, I'm afraid.) and soba noodles are just fabulous by themselves with a sesame dressing.
I've got to get ready for work, but I'll be back with some links and recipes shortly.