sf > wrote:

>(Steve Pope) wrote:

>>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.

Then Phoenix is what you want. You go to their location in
Berkeley, tell them which pasta you want, and they ask you how
wide you want it sliced. I often get the pappadelle (sp?) width --
about one inch. They might even do "randomati" for you -- various
widths mixed together, which is fun.

Steve