sf wrote on Mon, 30 Mar 2009 11:07:18 -0700:

>> 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.

You know, I can't tell much difference between regular and whole-wheat
pasta. I have to also admit that colored pastas don't seem to have
tastes worth the exra cost and the colors fade when cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not