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jorgelito · 09-03-2006, 09:37 AM

Lately I've been making a conscious effort to switch over to whole grains - no more white breads, rices etc - or at the very least, reduce my intake. So recently, I've used mostly whole wheat pasta in my pasta dishes with interesting results. On the whole, it's pretty good, although the consistecy takes a bit getting used to. Also the 'al dente' test requires more scrutiny. Texture wise, it is a bit gritty and gummy but it didn;t really bother me too much.

I actually undercook it a bit slightly, rinse incold water then stir fry it up in Asian style noodle dishes. Try it!

Anyone else have any experience with switching to whole grains from white pasta/flour etc? My next foray will be baking breads with whole wheat flour, if I can find it.

I made the switch, anyone else?

09-03-2006, 09:37 AM	#1 (permalink)
jorgelito All important elusive independent swing voter... Location: People's Republic of KKKalifornia	Whole Wheat Lately I've been making a conscious effort to switch over to whole grains - no more white breads, rices etc - or at the very least, reduce my intake. So recently, I've used mostly whole wheat pasta in my pasta dishes with interesting results. On the whole, it's pretty good, although the consistecy takes a bit getting used to. Also the 'al dente' test requires more scrutiny. Texture wise, it is a bit gritty and gummy but it didn;t really bother me too much. I actually undercook it a bit slightly, rinse incold water then stir fry it up in Asian style noodle dishes. Try it! Anyone else have any experience with switching to whole grains from white pasta/flour etc? My next foray will be baking breads with whole wheat flour, if I can find it. I made the switch, anyone else?