"Peter A" > wrote in message
...
> In article >, says...
> > Is it possible?
> >
> > If not, why not?
> >
> >
> >
>
> Whole wheat pasta is just a horror, al dente or not. Some things were
> just not meant to be made with whole wheat flour, and pasta is one of
> them.
>
I suspected this because when I tried it, just cooking it less time
than directed did NOT make it al dente. It was pasty and horrible
no matter what I did.
How can the added fiber keep the pasta from being al dente?
I am just wondering.