STYLETHREAD -- LET'S TALK SHOP!

BargainQueen · Marc Jacobs

Explain benefits: Whole Wheat Pasta

JoceyBaby23 · Gucci

I think grains are naturally brown..

Whole wheat pasta is made from Whole grains.. It is more natural and has many nutrients.

White pasta is VERY processed and is missing many of the nutrients that WW has.

My dietician told me that it is always better to eat "nutrient Dense" foods rather than "Calorie dense".

Nutrient Dense - fruits, veggies, whole grains

Calorie Dense - potato chips, white breads, anything processed.

Hope that helps a little. I'm sure Jen will have a good answer to this.

fafa · Nine West

Whole Wheat pasta has more protein and like any whole weat versus white product will have more vitamins ect. I switched the first time I was pregnant because I couldn't keep down any high protein foods and whole wheat pasta counted as 1/2 serving of protein. Well I was hooked right away I thought it tasted way better! So now that is all we eat and the regular just doesn't taste good anymore. Hope that helps a little.

-- Edited by fafa at 16:02, 2006-01-31

luckylily · Gucci

I don't mean to hijack, but can you explain how you prepared the whole wheat pasta?

I've been trying to make the switch, but I always feel like it is a little it is too chewy and gummy. I've heard that it takes a little longer to cook than white pasta, but I'm missing the mark somewhere.

Starstuff · Kenneth Cole

I've made ww pasta before... it tastes better and is more filling, and I feel better about eating it

however, it does take longer to cook (in my experience, at least 10 minutes more), and sauce doesn't 'absorb' into it, if you know what I mean. The sauce just lays on top of the pasta. As such it is a little more difficult to merge the two tastes.

Overall, though, it is a healthy alternative. I make it on weekends, when I have more time to prepare meals. During the week we eat white flour pasta -- I'm too impatient in the evening!

BargainQueen · Marc Jacobs

luckylily wrote:

I don't mean to hijack, but can you explain how you prepared the whole wheat pasta? I've been trying to make the switch, but I always feel like it is a little it is too chewy and gummy. I've heard that it takes a little longer to cook than white pasta, but I'm missing the mark somewhere.

I made hubby cook it but I watched. He boiled the water 1st and when he added the pasta he lowered the heat and added salt to taste.

I don't know if everyone does it the same or different, so I apologize if the instructions are obvious.

He stirred slowly the entire time on low heat, I think this is what helped it not get gummy or sticky. Immediately after it was done he strained the water out and mixed in the sauce, he didn't let it sit, so this could have also contributed to preventing stickyness. HTHs!

jessallen · Nine West

Can you recommend a good pasta brand? Thanks

Elle · Hermes

We eat wheat pasta exclusively - I just cook it according to package directions. When it gets to the lower end of the time range (ie, 12 minutes if the range is 12-14 minutes) I take out a noodle and eat it to see if it's done. If not, I let it go for another minute or so.

FWIW, I don't lower the heat when I cook mine. I boil the water, add the noodles, a pinch of salt, and a little olive oil (which raises the surface tension of the water so it doesn't boil over). I let it go and stir occasionally.

Luckylilly - my guess is that your sticky/gummy pasta might be caused by not using enough water. If you're letting it sit for a couple minutes before serving, you can also try drizzling it with a bit of olive oil after you strain it to keep the noodles separated.

ETA: I like both Barilla and Healthy Harvest .

-- Edited by Elle at 16:52, 2006-01-31

BargainQueen · Marc Jacobs

jessallen wrote:

Can you recommend a good pasta brand? Thanks

We also tried Barilla and I would recommend it.

blubirde · Chanel

I eat whole pasta exclusively also. It fills me up more (loads more fiber than white pasta) and I always choose whole grains when I have a chance.

As for brands, I use Healthy Harvest. I like the little boxes it comes in. I'm weird, I know.

greendiamond · Marc Jacobs

Whole Wheat pasta usually has more fiber too, in addition to being a whole grain food with fewer fillers and processed crap. I made it for a few picky family members, and they didn't even know.

I buy Rozens in a brown box, or Hogdens in a blue box with a covered red wagon on it. I am probably a little off on the brand names, but I don't have any right now to go check. You do have to play around with the brands to find a good one.

-gd

Aurora · Marc Jacobs

I got hooked on WW pasta too! I was afraid to try it at first because I confused it with the low carb pasta which tastes like cardboard.

I haven't noticed any difference in cooking it vs cooking white pasta. I boil water, add salt and a little evoo then put in the pasta and cook. I make angel hair though and that takes next to nothing to cook.

Maven · BCBG

Lots more fiber. On Weight Watchers you can eat a filling amount that is worth just a few points. I'd have to look it up to see how mny, but I'm in bed with my laptop and cat. That said, we tried it several times but just don't like it that much. We should try it again with different recipes.

Seashells · Dooney & Bourke

ANYthing white- white flour, white bread, pastas, etc. they use bleach. Yes, that bleach that you use to make your whites white. It may not have the same chemical compound as the laundry bleach, but that's what they use to make it white!