280147 Fri Oct 07 09:12:41 -0700 2005 10 31 Home Cooking 0 1487524 I recently got the pasta maker attachment for my KitchenAid Mixer, and have had good experiences thus far making pasta with eggs and AP flour. I'd like to try to make some whole wheat pasta, but I don't know whether to substitute all of the AP flour, or only some of it. If I substitute some of it - how much? Any helpful hints or recipes would be appreciated! TIA! Fri Oct 07 09:12:41 -0700 2005 0 MB 1 1487527 for what it's worth, most of the commercial whole wheat brands that are deemed edible use a combo of whole durham and semolina. the all wheat ones are usually deemed too wheaty/nutty/crunchy, especially when in competition with the sauce. Fri Oct 07 09:41:51 -0700 2005 1487524 0 mark 2 1487532 Deemed? By whom? A couple of years ago when the 100% whole wheat pastas came out, they were mostly all like cardboard. They have changed dramatically. Some, like Trader Joe's and Ronzoni are quite good. Others, like Barilla, are horrible. The combined varieties seem pretty good too. That said, you can mix AP and whole wheat flour, or experiement with just the whole wheat. Good luck! Fri Oct 07 10:56:02 -0700 2005 1487527 0 Two Forks 3 1487542 deemed by... that's a very brief distillation of several sources, mainly cooking magazines, a few cooking shows, and i believe "consumer reports" (i think i read it there, may have been a different consumer-oriented mag). the only cooking magazine i can recall for certain is "cooks illustrated", but i know i've seen similar comments in others. also based on my own tasting. ronzoni is generally the agreed upon best of the lot (i like it, for what it's worth - but i'll still take mom's and noni's over any other any day of the week). Fri Oct 07 11:48:53 -0700 2005 1487532 0 mark 4 1487550 You should check out CR's report from a month or two ago. It strongly contradicts your statements. Again, this product changed greatly since its introduction, so older articles are of little or no value. Fri Oct 07 12:18:32 -0700 2005 1487542 0 Two Forks 4 1487595 I am obsessed with bionaturae WW pasta. It was given the top rating by NYTimes a few months ago and I've been hooked ever since. In my store - Fairway in NYC - its in the organic section. Fri Oct 07 16:16:58 -0700 2005 1487542 0 belle 3 1487559 I just started using Barilla Plus and we LOVE it. Not just whole wheat, it has spelt, barley, Omega 3 (I think flaxseed oil?) and other great stuff,and the taste and texture are the same as regular Barilla. Of course I'm putting sauce on it when serving but this is the best I've tried. Fri Oct 07 12:45:08 -0700 2005 1487532 0 coll 4 1487564 Really? I tried it and didn't like it at all. I do prefer the TJ's whole wheat to the Barilla's. I thought the Barilla was grainy and nothing like regular pasta. Oh well. Fri Oct 07 12:57:02 -0700 2005 1487559 0 Two Forks 5 1487575 I figured my husband would complain, but he didn't even notice the dif (and he's like the Princess and the Pea when it comes to food). I think he was secretly happy that it was so healthy, all of a sudden he's starting to take care of himself! Fri Oct 07 13:28:02 -0700 2005 1487564 0 coll 1 1487573 When I make WW pasta I generally use about 1/2-3/4 WW flour. But, play around with it and find out how much you like, the WW flour will slightly alter the consistency and taste (that "nutty" flavor people talk about). Heck, if you don't like whatever variation you come up with, fortunately it doesn't get much cheaper that pasta. As far as store bought WW pasta's that people have been talking about, I enjoy Whole Food's brand of WW pasta. Just my 2 cents. Cheers. Fri Oct 07 13:14:56 -0700 2005 1487524 0 ohny 1 1490748 The thing about whole wheat pasta is, once you switch over to it, you start to really like it. The key is to cook it quite al dente, I think. Personally, I like the Barilla Plus, with lentils, barley, etc. in it - it's really good for you and once you get used to it, the nutty/grainy thing is actually appealing. I realize others may disagree! Fri Oct 28 12:11:59 -0700 2005 1487524 0 Cathy Elton