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May 4, 2007 04:42 AM

Ugh, I've got to switch to whole wheat pasta!

My doctor said I've got to stop eating bad carbs like white pasta and as someone who could eat pasta every day, that's a tough one. I'll have to start perfecting a whole wheat pasta dough recipe. What a bummer.

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  1. It's not that bad and, actually, I've come to prefer whole wheat pasta over white. Its flavor is more complex.

    1. If you need something in a pinch, Ronzoni has what I found to be the best whole wheat pasta of any of the common supermarket brands. Some of them are just horrible - especially from a texture standpoint.

      1 Reply
      1. re: wak

        I agree. Ronzoni's whole wheat pasta is not gummy and gross. If properly quicked, it is delicious.

      2. Start with half and use white whole wheat. You really can't tell a big difference.

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          1. The Barilla pasta that comes in a yellow box, I think it's called Barilla Plus, is actually REALLY good.

            2 Replies
            1. re: chigirl71

              That's what I was hopping on this thread to say. We love the angel hair with a quick tomato sauce (very quick, we slice grape tomatoes in half, start with a little garlic in olive oil, toss in the tomatoes and finish with a bit of basil). Sometimes we put a little fresh mozzarella on top.

              1. re: chigirl71

                I agree -- by the time it cooks up, it's white, so you forget you're eating the healthy stuff, and I thought the taste was virtually indistinguashable from the regular stuff.