360691 Tue Jan 16 02:30:35 -0800 2007 36 27 General Chowhounding Topics 0 2192710 We are trying to make a few healthy changes in our diets for the new year. I thought I would easily be able to make the change to whole wheat pasta - but just don't like it. Are there any brands that taste more like regular? I had barilla tonight and wasn't impressed. Tue Jan 16 02:30:35 -0800 2007 56380 JennyHunter 1 2192899 Bionaturae Whole Wheat Pasta is my favorite - heads and shoulders above the rest. http://www.bionaturae.com/pasta.html The other kind that I haven't minded much is Ronzoni's Healthy Harvest Whole Wheat. Tue Jan 16 03:41:48 -0800 2007 2192710 13383 stefibles 2 2192987 Great question, Jenny! I've been wanting to make this change, too. stefibles, about the Bionaturae pasta - Does the shape of the pasta make a difference? That is, does the capellini taste better than the linguini? Is the fusilli better than the penne? Or is it all good? Thanks, Anne Tue Jan 16 04:20:45 -0800 2007 2192899 12541 AnneInMpls 3 2193451 You know, it occurs to me that I don't think I've tried the capellini and I think that is the thinnest whole wheat they make. I usually buy the gobetti and chiocciole. However, I need to pick up some groceries today, so I will make a point of buying a different shape to test it out. Good question because I've had some brands where the capellini was pretty much falling apart. Bionaturae seems to have the closest texture similar to the "springiness" that you would look for in a regular pasta. Tue Jan 16 13:30:46 -0800 2007 2192987 13383 stefibles 1 2193133 Luigi Vitelli is my favorite. Tue Jan 16 06:05:24 -0800 2007 2192710 15764 LisaAZ 1 2193150 I don't like it either, Jennie, and I've tried all the brands that everyone has mentioned and others too. I finally realized that the reason everyone encourages whole wheat pasta was fiber but I eat plenty, really plenty, of fruits and vegetable and lots of other whole grains. The little bit I miss out on in two or three ounces of pasta is not going to make any real difference. Life is just too short to eat something you don't enjoy. Eat what you love. No guilt. Buon appetito! Tue Jan 16 06:18:54 -0800 2007 2192710 32444 MakingSense 2 2193465 This is true! I'm glad I've found a whole wheat pasta I enjoy, but that's not going to stop me from buying my favorite bucatini when I've made a meaty sauce and just want a bowl of macaroni! Tue Jan 16 13:35:57 -0800 2007 2193150 13383 stefibles 1 2193269 Barilla Plus is the only one I've found that's anywhere close to the regular stuff in color and texture. Never buy anything brown in color. Both the Whole Foods 365 pasta and some of the Trader Joe's brands have been awful (TJ's especially; I threw out a few bags). They never cooked through; they just went from harder to al dente to inedible gluey mush. I don't mind the Barilla Plus, but I'm not very discerning once it has sauce thrown on it, and I like my pasta past al dente any way. Tue Jan 16 08:14:38 -0800 2007 2192710 11577 Pei 2 2195393 I agree wholeheartedly Pei. The Barilla Plus which is mixed I think, tastes closest and is pretty good. All the others I've tried - yick. Also, I made chicken soup and used a whole grain no yolk noodle (can't remember which brand but might have been Ronzoni healthy harvest) that after being incorporated with the soup and the leftovers were refrigerated, completely turned to mush and ruined the rest. I usually keep any pasta I'm serving in soup separate and should have known better to begin with but this "decomposed" much more quickly than any regular pasta I've very seen. Won't make that mistake again. Tue Jan 16 21:51:59 -0800 2007 2193269 48135 laylag 2 2212645 I buy Ronzoni multigrain pasta and have never had a problem with it. It cooks beautifully and tastes wonderful and yes, it is brown in color. I have had an organic brown rice pasta that is also very good. Mon Jan 22 00:09:58 -0800 2007 2193269 14083 cooknKate 1 2193282 I like Bob's Red Mill. High fiber and lower on cals too. Tue Jan 16 08:32:22 -0800 2007 2192710 15572 Emme 1 2193378 I've tried a number of them in the past - too long ago to remember which ones - and concluded that I'd rather have pasta sauce on chicken cutlets if I'm trying to avoid the carbs w/ little or no nutrional value in "regular" pasta. The whole wheat pastas I tried had the texture of a cat's tongue licking my tongue - ugh - and what I perceived as an undesirable after taste - even with heavy, strong sauces. The other thing that I've done is switch from having pasta as a main course, to having 2-3 oz per person as an appetizer. I cooked 10 oz Sunday night for three people, and there was enough for four, though my husband and his friend quickly took care of that! Tue Jan 16 12:08:41 -0800 2007 2192710 10985 MMRuth 2 2193788 Two ounces of pasta has 200 calories anyway - regular or whole wheat - before a single drop of olive oil so I view it as a treat and that's why I haven't seen the need to "get used to" eating whole wheat which I just don't enjoy as much. It's part of the meal, a vehicle for the sauces, vegetables and meats. I had to retrain my eye away from the American serving size that I had gotten used to seeing as normal. You can teach yourself new tricks but why do it for something that doesn't give you pleasure? Tue Jan 16 15:33:42 -0800 2007 2193378 32444 MakingSense 3 2193837 For those of us who are diabetic, the switch to whole grain pasta and rice is also a matter of controlling our blood glucose levels. Eating whole wheat pasta prevents us from having the sugar rush that eating processed, "white" pasta causes. Tue Jan 16 15:47:17 -0800 2007 2193788 48352 FlavoursGal 4 2195271 I know exactly what you mean. Even though I'm not diabetic, my blood sugar levels are really sensitive so even the starches in whole wheat or brown rice are problems. I limit them along with fruit and some veggies, most of the -ose things. My "modified diabetic" diet has proved healthiest for me in the long run. An occasional small serving of pasta is a special treat so I eat the one I like. Tue Jan 16 21:29:07 -0800 2007 2193837 32444 MakingSense 3 2193842 I agree completely - that's why I gave up on the whole wheat pasta. The chicken cutlet thing works well for me though. Tue Jan 16 15:48:31 -0800 2007 2193788 10985 MMRuth 4 2210075 its refreshing to see such wise advice here on chowhound. making the switch to whole grain-this or that doesnt really help THAT much with the insulin spiking thing. granted the whole grain pastas will perhaps not spike it as much as the highly refined wheat pastas, but consumed mashed up grain products will inevitably spike your blood sugar, end of story. its because its just too easy for the body to digest. the grain being so pound into mush, the body doesnt have to work at all for it. thus the spike. Sat Jan 20 21:16:26 -0800 2007 2193842 42755 ben61820 1 2193675 I can't remember the brand I use... it's pretty much the only one at my regular grocery store. However, with both ww pasta and brown rice, I made the switch gradually by making it half regular half new stuff for quite a while. I know the whole grain stuff takes longer to cook - I'd give it a head start, then add the white stuff a bit later. It took me longer to get used to the pasta than the rice, but I do all whole grain now. In the lasagna I made last week, I cannot tell. In my favorite angel hair pasta treat, though, it's never quite the same. Tue Jan 16 15:04:22 -0800 2007 2192710 14222 abowes 1 2193678 trader joe's whole-wheat penne is GREAt. the best I've tried. I much prefer it to regular pasta, in fact. Tue Jan 16 15:05:12 -0800 2007 2192710 39328 IndyGirl 1 2193697 I have to agree with the posters who have recommended Bionaturae Integrale pasta. I've been using it for a number of years, in a household with teenagers who have never complained about the switch-over from white pasta. I'm sure this is because of its great texture (the "bite" is just right) and flavour (not overly "wheaty"). A bonus is that, here in Toronto, it's readily available in most supermarkets and natural foods stores. Tue Jan 16 15:09:51 -0800 2007 2192710 48352 FlavoursGal 1 2193954 Tried Barilla a couple times, but the ones I tried were blends - not really whole wheat. It's not a bad compromise, but I wanted more flavor and fiber, plus, as Flavourgal pointed out, to not have a spike in blood glucose level. The Trader Joe's brand (spaghetti and penne) had an aftertaste I wasn't crazy about - a bit like cinnamon, just distracting, even when sauced. Finally went to the health store, and bought different brands there - Bionaturae being one. Also tried spelt pasta - that cooks up well (not gummy) and is flavorful too. Does anyone else cook up spaghetti, drain it, and then fry it in olive oil or peanut oil with s&p, til it's chewy and/or crunchy? I use a teflon pan so I don't have to use that much oil. The whole wheat pastas really come to life this way. Tue Jan 16 16:17:56 -0800 2007 2192710 52113 Seldomsated 2 2195548 "Does anyone else cook up spaghetti, drain it, and then fry it in olive oil or peanut oil with s&p, til it's chewy and/or crunchy? I use a teflon pan so I don't have to use that much oil. The whole wheat pastas really come to life this way." My special secret weekend lunch treat for the last 30 years, at least! I do this with leftover spaghetti/linquine and throw in a sliced green onion or two, and a clove of garlic. Sometimes I add some fresh ginger. Lots of salt and pepper. Totally unhealthy, except for the olive oil and garlic! Haven't made it in a long time....will have to make it with the leftover linguine from last night. Thanks for the reminder!! Tue Jan 16 22:20:20 -0800 2007 2193954 13038 p.j. 3 4303069 Wow, you two. I never thought of doing that. I normally throw out the leftover pasta since it's cheap, but I think I'll remember this for next time. It sounds simple and very yummy... can't go wrong w/olive oil and garlic. I wish there was consensus on the whole wheat pasta though - if there were something really good, I would just completely switch over. Tue Jan 06 23:33:34 -0800 2009 2195548 93291 boltnut55 2 2195645 Spelt pastas are very good. The whole grain is a bit darker than usual, but still very tasty. Tue Jan 16 22:46:58 -0800 2007 2193954 22241 personalcheffie 1 2195013 Surprisingly, I think the Ronzoni Healthy Harvest is pretty good. Also Barilla. And you can also look for fresh ww pasta. I think one key is to get long pasta, not cut pasta. The cut ones I tried, including TJs, were really bad. Latini makes farro spaghetti. I bought a few packs in Rome but have not tried them. For a high price, it is available here: http://www.gustiamo.com/cgi-bin/front_end/prodotto?id=12681 Tue Jan 16 20:31:50 -0800 2007 2192710 12618 erica 1 2195392 I like whole wheat pasta as well but prefer soba noodles. Have you considered trying buckwheat soba noodles as a change of pace? They are great in soups, salads and pasta dishes and I believe healthier than regular pasta. Here's a link you might find of interest: http://www.mitoku.com/products/pasta/healthbenefits.html Tue Jan 16 21:51:51 -0800 2007 2192710 15280 Flynn1 2 2195488 The primary ingredient in most soba is regular wheat flour. It's seems like only the high priced soba has buckwheat as the main, or even rarer, only, starchy ingredient. Tue Jan 16 22:10:22 -0800 2007 2195392 10832 Humbucker 3 2196360 I like Buckwheat Soba Noodles - and do make them occasionally. But I am confused - are you saying they aren't any better than regular pasta? I am going to check the ingredients on the ones I have in my pantry. Wed Jan 17 02:42:36 -0800 2007 2195488 56380 JennyHunter 1 2196290 definitely Bionaturae my favorite type = chiocciole Wed Jan 17 02:10:08 -0800 2007 2192710 20483 jenniebnyc 1 2196467 Bionaturae fan as well, here. whole wheat pastas are esp. good with hearty sauces such as ragu or kale-tomato-olive. i find they need more salt than regular but can work very well with really hearty stuff (don't eat much meat). i like the soba suggestions. never tried spelt pasta but i like spelt bread a lot so i'll be happy to try pasta too Wed Jan 17 03:21:45 -0800 2007 2192710 64416 nuxvomica 1 2196606 Another Bionaturae fan here -- esp. of their chiocciole, less so their penne. Of the widely available supermarket brands, Barilla Plus probably scores highest for texture. (Their rotini isn't bad for making pasta salads.) De Cecco has disappointed me most. It's my favorite brand for regular semolina pasta, but falls apart when it comes to whole-wheat versions. Wed Jan 17 04:11:05 -0800 2007 2192710 13627 sequins 1 2199546 Bionaturae is fabulous. Wed Jan 17 22:53:12 -0800 2007 2192710 11921 wyf4lyf 1 2199792 We like the De Cecco brand of whole wheat pasta -- so far it's the best grocery store brand of pasta that we've tried, period, white or whole wheat. Wed Jan 17 23:46:51 -0800 2007 2192710 66685 AnnaEA 1 2209004 Bionaturae, Safeway/Von's "O" organic whole wheat pasta, De Cecco and Gia Russa are great. Trader Joes is pretty good too. Sat Jan 20 07:43:31 -0800 2007 2192710 19653 mimilulu 1 2210064 Bionature hands-down. The Trader Joes whole wheat pasta is lacking in my opinion... it's a bit gummy. Sat Jan 20 21:11:53 -0800 2007 2192710 63462 missfunkysoul 1 2212654 I approach whole wheat noodles in the same way I do with veggie burgers- if you expect it to taste like the real thing, you will be disappointed. I don't always replace my regular pasta. Sometimes I want the nuttier flavor of whole wheat, sometimes I don't. In other words, just accept that whole wheat noodles will not taste like regular noodles and appreciate them for what they are. Also, in my experience, the whole wheat noodles that claimed to taste more like regular pasta were not truly whole wheat. Mon Jan 22 00:13:34 -0800 2007 2192710 66936 qwertyu 1 2318447 Check out this site to see several reasons to eat whole wheat pasta other than just the fiber. I buy the brands walmart sells, follow the directions and enjoy great pasta! http://www.consumerreports.org/cro/food/wholewheat-pastas-1005/overview/index.htm Thu Feb 22 10:46:46 -0800 2007 2192710 76826 mierva