285245 Tue May 16 15:47:56 -0700 2006 20 31 Home Cooking 0 1526949 I tried this product(whole wheat omega 3 pasta) out last night and was pleasantly surprised. I used the spaghetti and found it to be a good texture without too much of a different taste than regular. I will probably be buying this again. Has anyone else tried Barilla plus and if so, what have you thought? Tue May 16 15:47:56 -0700 2006 0 MV 1 1526952 I've tried the penne and was also pleasantly surprised at the taste. I do notice a difference from the high fiber content - it definitely seems more filling than regular pasta. I've thought about using a 50/50 mixture with the plus penne and regular penne but haven't done that yet. Tue May 16 15:59:55 -0700 2006 1526949 0 Karen 2 1526971 I liked the penne, too, but didn't like the thin spaghetti so much. I found the thin stuff rather brittle and kind of clumpy once cooked. Tue May 16 17:47:22 -0700 2006 1526952 0 Hungry Celeste 3 1526992 I find that to be the case with all whole-wheat pasta. It does better in heartier shapes. Usually linguine is substantial enough to avoid the side-effects you describe so well. Tue May 16 19:35:07 -0700 2006 1526971 0 Aaron 1 1526963 We tried the fusilli and found it far better than other whole wheat pastas- not as good as spelt. This from a serious pasta eating family. Tue May 16 17:23:10 -0700 2006 1526949 0 SarahT 1 1526969 I've tried the Barilla, and it was good, but I don't like it as much as Bionaturae, which is whole-wheat and organic. I particularly like the fusili and the chiocciole. Might be worth a try if you are on a whole-wheat pasta hunt? Tue May 16 17:44:20 -0700 2006 1526949 0 Aaron 2 1526978 I really like Bionaturae too (gobbetti in particular), but I can only find it at Whole Foods. I haven't tried Barilla Plus, but will now -- as I'm sure I can find it at my regular grocery store. Tue May 16 18:39:52 -0700 2006 1526969 0 wmk 2 1527022 I've also been happy with De Cecco whole wheat pasta. It's not organic, but no doubt easier to find than Bionaturae. I agree that heartier shapes are better with whole-grain pasta, both in cooking and because the robustness of the whole wheat is a better match with them than with delicate shapes or sauces. Tue May 16 22:09:59 -0700 2006 1526969 0 Caitlin McGrath 2 1527025 where do you find it? Tue May 16 22:29:19 -0700 2006 1526969 0 toodie jane 1 1526974 I use the penne and it is fine. I also have some of the other Plus pasta in the cupboard. I am not that impressed with the nutritional make-up though. Sure there is a little bit of fiber, but the overall calories are the same as the regular stuff, as is, I believe the carbs, fat, sodium, sugar and total calories. Anyone tried the Dreamfields pasta line? That is more "engineered", but looks like it might be an even healthier alternative. Link: http://www.indefatigable-indolence.org/Chow_Top_1.html Tue May 16 18:21:50 -0700 2006 1526949 0 Chino Wayne 2 1526981 I use Dreamfields and was tickled to see that they are now making lasagne noodles, not if they would just turn out some shells for stuffing. As far as I know they only make spaghetti, penne, elbows, linguini and now lasagne. I still don't indulge in a lot of it but once in awhile you just need the comofort of dishes made with pasta. I have given thought to making some Pho with the spaghetti. Another bonus is that it is next to impossible to overcook. So, if you like pasta salads they hold up and don't become flabby. Being a low carber I am always looking for good products. I tried the Bella Vita pasta and it was so disgustingly bad that dinner was pitched the other upopened box was tossed out and we went out to dinner. That was close to 3 years ago and the nastiness is still burned in my memory. Tue May 16 18:51:56 -0700 2006 1526974 0 Candy 3 1527001 Very interesting. I also hardly ever eat grain based foods these days, but when I do I would like to do it with healthy stuff. I don't think my local supermarket carries Dreamfields, I just might have to find an internet source for it. (But that's a discussion for the General Topics board.) Tue May 16 20:00:45 -0700 2006 1526981 0 Chino Wayne 4 1527049 My Kroger stocks it. Wed May 17 09:28:14 -0700 2006 1527001 0 Candy 5 1527073 The dreamfields tastes good & doesn't increase blood sugar like regular pasta does. Discussed it with the endocrinologist who approved. Wed May 17 12:15:09 -0700 2006 1527049 0 IlseM 3 1527114 I like the Dreamfield's as well - just be sure not to overcook. I just tried the lasagna last week and couldn't tell the difference. Candy - For the pho, I highly recommend trying shirataki noodles. They are made from tofu and can be found at Whole Foods (for a price!) or Asian markets (for a lot less). The thicker ones are also good for brothy things or for simple sauces like alfredo. Don't expect an exact pasta sub, they are chewier, but they pick up flavors beautifully. They are especially good when boiled in chicken broth for about 10 minutes before using them in a recipe. Link: http://www.house-foods.com/index.html Wed May 17 15:41:33 -0700 2006 1526981 0 LizR 4 1527132 Thanks I will check my local Asian markets. The nearest WF is 4+ hours away in Chicago. The site does mention Wild Oats and I do have a couple of them in Indianapolis and there is Amazon. I have a noodle that claims to have 1g carb/serving. It also claims to be made from mung bean starch and potato starch and it has very little English on the package just bean thread vermicellifrom Huo Tien. I find it can be quite hard on the stomach. So maybe the tofu noodl would be good. I will look for them. Wed May 17 17:03:46 -0700 2006 1527114 0 Candy 2 1527000 I thought the Barilla Plus was disgusting, but I love Dreamfields. It tastes just like good quality imported spaghetti to me. I have no idea if it has any effect on my carb absorbtion or whatever but I figure I might as well try to eat something healthier. Plus I think it has a lot of protein too. Tue May 16 19:58:02 -0700 2006 1526974 0 Chowpatty 1 1526996 I, too, have used the penne and like it very much. Tue May 16 19:49:22 -0700 2006 1526949 0 Dev 1 1527010 I buy this exclusively now- I can hardly tell the difference between it and "normal" pasta. Tue May 16 20:22:35 -0700 2006 1526949 0 redglass 1 1527206 I think that the best dried pasta, wholewheat or otherwise, is Giovanni Panzani. Their whole wheat spaghetini doesn't clump at all and their whoel wheat rotini is fantastic. Their website doesn't mention their wholewheat pastas, but I've had them many times, and online grocers carry them too, so they do exist. (I buy mine from my local supermarket) http://www.belgobellas.com/pasta.html (an online grocer that lists the whole wheats) Link: http://www.giovanni-panzani.com/index_en.htm Thu May 18 09:17:41 -0700 2006 1526949 0 Beccaroo 1 1527295 I use this all the time now: spagettini, rotini, penne, and am a total convert. It's high protien and lower carb than whole wheat pastas I've compared it to. And I like the taste and texture much better than any whole wheat pasta I've tried. Thu May 18 15:55:23 -0700 2006 1526949 0 Ellen