On Mon, 30 Mar 2009 07:22:31 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>I like Barilla and I like whole wheat. The problem is that a good
>>variety of whole wheat pasta isn't easy to find.
>
>Barilla is a good white dry pasta.
>
>For whole-wheat dried pasta, TJ organic is as good as
>I've found. But for fresh, whole-wheat, buckwheat, or
>whole-spelt pasta, go to Phoenix Pastifico. We just
>had their spelt bucatinni. Heavenly.

Cool! I hadn't heard of them before. Might even be worth a trip or
at least a side trip the next time I cross the bridge.
http://phoenixpasta.com/
>
>I find using whole wheat pasta complements the meal,
>boosts the protein amount and keeps it from being
>too much empty carbs. And it has flavor. It's a win-win.
>
I should have said "wide" variety. I buy Barilla and Trader Joe's
whole wheat pasta. I just don't find as "wide" a variety of noodles
as I do with white pasta. They've pretty much covered the (basic)
bases, but I'd like to find a short, flat, wide, whole wheat noodle -
something that looks like an extra wide egg noodle.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West