 From white to wheat
Jake Thompson wrote:
> Trying to eat less white flour (i.e., bread, pasta), but a little hesitate
> on whole wheat pasta. I bought some and it was really sticky (could have
> been my cooking skills). Anyone have any suggestions regarding whole wheat
> pasta. Good brand. Cooking tips. Recipes.
>
> Thanks and happy biking, running and swimming!
I use an imported Italian brand called bionatureae. It is quite
affordable and sold in Whole Foods, health food stores, and regular
grocery stores. You should cook it al dente and not rinse it. It is
not good if it is not cooked enough, and if you cook it too much it gets
an unpleasant combination of gritty and gummy (regular pasta just
gets gummy). If you cook it to the right degree, it is excellent and
makes the same quantity of pasta seem much more filling than regular
"white" pasta. I especially like the fuscilli. I did not like whole
wheat pasta until I tried this brand, and I'm not a brand person in
general. In this case, the flour is entirely whole wheat semolina, and
I think the quality makes a difference.
"Al dente" means something like "to the tooth" and it means pasta that
is cooked through but is also somewhat firm. Bring the water to a nice
boil with maybe a little salt in it, throw in the pasta and take one out
and test it, repeating until you find the "al dente" point, until you
get your timing down.
Madelaine
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