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A Question About Pasta

I have been trying to get away from white flour. Does anyone know much about pasta? I really dislike whole wheat pasta. I eat regular (semolina, imported from Italy) pasta once or twice a week or so. How bad is this for me?

Tue. Jul 11, 5:49pm

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Have you tried a pasta that is made with some, not all, whole wheat flour? Maybe if you got used to it a little at a time, eventually you may learn to like the whole wheat kind. We went cold turkey-directly to whole wheat, but we've gotten so used to it, it's our regular pasta.
Whole wheat is much better for you. It has fiber and vitamins and minerals that white pasta doesn't, and doesn't spike your blood sugar as fast as white.
Need more motivation? Take some white flour and mix it with water. That gluey pastey mass is all white pasta is and that's what it does in your body.

Tuesday, July 11, 2006, 5:59 PM

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I eat Dreamfields pasta which is supposed to be better for you and lower in carbs. You could try it and see what you think, I can't tell a difference.

Tuesday, July 11, 2006, 6:14 PM

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Haha, I love the that gooey flour mess. I make a pie crust with margarine and flour and a bit of water, I LOVE it. I still eat bits of it as I make it, healthy or not.

Tuesday, July 11, 2006, 7:07 PM

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I switched to whole wheat pastas and now prefer it to the white. More flavor!

Tuesday, July 11, 2006, 8:07 PM

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I like my white pasta too, but I discovered a whole wheat pasta that doesn't taste like cardboard and I kinda like it -- DeCecco. You should be able to find it in regular supermarkets. It's slightly lower in calories @ 180 per serving (I think the white stuff is about 210), and it has a whopping 7g fiber and 8g protein. Did I mention that it really doesn't taste like cardboard??

Tuesday, July 11, 2006, 8:51 PM

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OP: Ha, I had a box of DiCecco WW pasta in my cart today and then chickened out and put it back. I'll try it though. Thanks for the tip.

Tuesday, July 11, 2006, 8:57 PM

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i also like the barilla yellow-box. it's a blend of grains and it's much milder than straight whole wheat. i, too, made the whole wheat switch and now i PREFER it!

Tuesday, July 11, 2006, 9:24 PM

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cooking whole wheat pasta

We only eat ww pasta at home now and I have found that if I rinse it off with water in a strainer after cooking it that it tastes much better and any wheat grit is removed and the pasta is smoother.
Also, as you are readjusting your tastes, start with the thinnest ww pasta you can find, like angel hair. Perhaps start with half ww and half regular...that is better than all regular! :)

Tuesday, July 11, 2006, 9:34 PM

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tinkyada rice pasta!!!! Better for you, tastes better than whole wheat pasta, and tinkyada has the same texture as regular pasta.

Tuesday, July 11, 2006, 11:07 PM

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i highly recommend quinoa pasta-made from quinoa and without any wheat, this pasta packs in lots of protein and fiber. i use some soy "butter" and fresh herbs and it's awesome! quinoa is not only the grain of our ancestors, it is the grain of the future!

Wednesday, July 12, 2006, 9:24 AM

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