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#1
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question about wheat pasta
If I use the pasta maker and make wheat pasta with just water and wheat
flour is it core? The stuff in the store prepackaged is pretty expensive when cooking for a family of 5 which includes 3 teenage boys. So was gonna make my own if it is. If not, well I guess I stay on flex till they all move out. Adele |
#2
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On Tue, 04 Jan 2005 03:30:53 GMT, "Adele Virtue"
wrote: Home-made Core foods are allowed as long as only Core ingredients go into the mix, so I would think that unless there's some weird unknown ingredient in the whole wheat flour your pasta should be fine. It's unlikely that you would be eating it every day - so you could still eat it by using a few of your points allottment. Lynne If I use the pasta maker and make wheat pasta with just water and wheat flour is it core? The stuff in the store prepackaged is pretty expensive when cooking for a family of 5 which includes 3 teenage boys. So was gonna make my own if it is. If not, well I guess I stay on flex till they all move out. Adele |
#3
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That's an interesting question. Whole wheat flour is not core but Whole
wheat pasta is. I would go for it myself. Hopefully you can make it better tasting than some of the store brands. We gave up on it. "Adele Virtue" wrote in message news:N5oCd.14384$sh5.5844@trndny08... If I use the pasta maker and make wheat pasta with just water and wheat flour is it core? The stuff in the store prepackaged is pretty expensive when cooking for a family of 5 which includes 3 teenage boys. So was gonna make my own if it is. If not, well I guess I stay on flex till they all move out. Adele |
#4
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In message
, Laura writes That's an interesting question. Whole wheat flour is not core but Whole wheat pasta is. I would go for it myself. Hopefully you can make it better tasting than some of the store brands. We gave up on it. The secret (I am told by my Italian friend) is in the wheat - you have to get the right quality, durum wheat, or its just a waste of time. I can't believe it, but I'm actually buying pasta now that costs about 5x more than the cheap, white stuff - organic, wholemeal pasta from a quality supermarket. I'm saving money by not buying candy, cookies etc. that cost us a fortune without us even noticing! -- Anna (in UK) Start Weight: 174 lbs Goal Weight: 146 lbs |
#5
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Anna H. wrote:
In message , Laura writes That's an interesting question. Whole wheat flour is not core but Whole wheat pasta is. I would go for it myself. Hopefully you can make it better tasting than some of the store brands. We gave up on it. The secret (I am told by my Italian friend) is in the wheat - you have to get the right quality, durum wheat, or its just a waste of time. I can't believe it, but I'm actually buying pasta now that costs about 5x more than the cheap, white stuff - organic, wholemeal pasta from a quality supermarket. I'm saving money by not buying candy, cookies etc. that cost us a fortune without us even noticing! *Prejudice alert!* Whole wheat pasta is a true abomination! I just cannot choke it down. This is odd, given that I'd choose wholemeal almost everything else possible! Even shortbread... Sainsbury's used to do a wholemeal all butter shortbread to die for. I don't much care for 100% wholemeal pastry for sweet things, but for savoury pies it works well. I've yet to achieve a low fat pastry that was the right texture! Tends to either go so hard it shatters when you cut it, or so leathery you could sole boots with it. I always use Italian egg pasta. So much nicer than the cheap stuff, and somehow less is more... I eat less of it and feel just as full! I've also made egg pasta: Durham/bread flour and eggs: that's all! It needs to be a high gluten four to work. Gluten free pasta is possible but can be a pain to get just right when cooking: tends to jump from not yet ready to disgusting disintegrating sludge without the nice al dente middle ground! -- Kate XXXXXX Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.diceyhome.free-online.co.uk Click on Kate's Pages and explore! |
#7
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The secret (I am told by my Italian friend) is in the wheat - you have
to get the right quality, durum wheat, or its just a waste of time. Actually, the "secret"--and the reason whole wheat pasta (albeit in limited amounts) is Core but whole wheat bread is not--is that pasta has a lower glycemic index number than bread. It all has to do with the bioavailability of the starches as determined by the cooking method: boiling for pasta, baking for bread. So, yes, homemade whole wheat pasta is Core. thorn I meant the secret to good flavour - which has got to be more important than glycaemic index for me. I might be on a weight-loss regime, but at least I can still enjoy my food! Thanks for the tip about the pasta, btw - I felt it was better for me, and unlike another poster, I actually like the taste, provided its the decent stuff I buy, and I do find it fills me up more. My "recipe" (for a WW's member with no time and little talent for cooking) is a jar of Neopolitan (tomato and onion) sauce and a packet of mixed frozen sea-food (squid, muscles, prawns etc), thrown together and poured over pasta, served with LF garlic bread and a side salad. -- Anna (in UK) Start Weight: 174 lbs Goal Weight: 146 lbs |
#8
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The secret (I am told by my Italian friend) is in the wheat - you have
to get the right quality, durum wheat, or its just a waste of time. Actually, the "secret"--and the reason whole wheat pasta (albeit in limited amounts) is Core but whole wheat bread is not--is that pasta has a lower glycemic index number than bread. It all has to do with the bioavailability of the starches as determined by the cooking method: boiling for pasta, baking for bread. So, yes, homemade whole wheat pasta is Core. thorn I meant the secret to good flavour - which has got to be more important than glycaemic index for me. I might be on a weight-loss regime, but at least I can still enjoy my food! Thanks for the tip about the pasta, btw - I felt it was better for me, and unlike another poster, I actually like the taste, provided its the decent stuff I buy, and I do find it fills me up more. My "recipe" (for a WW's member with no time and little talent for cooking) is a jar of Neopolitan (tomato and onion) sauce and a packet of mixed frozen sea-food (squid, muscles, prawns etc), thrown together and poured over pasta, served with LF garlic bread and a side salad. -- Anna (in UK) Start Weight: 174 lbs Goal Weight: 146 lbs |
#9
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"Kate Dicey" wrote in message ... *Prejudice alert!* Whole wheat pasta is a true abomination! I just cannot choke it down. I agree with you 100%! We finally gave up on the stuff they have here locally. One brand Hodgen's Mills was okay but DH did not like ita at all. Maybe if I could find a Trader Joes or Whole Foods store I might find a better quality brand. Fortunately we don't eat pasta very often since we'd rather have rice or potatoes so I consented to just using the regular stuff on the few times a month DH wants spagetti and meatballs. I just count the points that night. It was easier than get myself into a fight with DH over it. |
#10
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"Kate Dicey" wrote in message ... *Prejudice alert!* Whole wheat pasta is a true abomination! I just cannot choke it down. I agree with you 100%! We finally gave up on the stuff they have here locally. One brand Hodgen's Mills was okay but DH did not like ita at all. Maybe if I could find a Trader Joes or Whole Foods store I might find a better quality brand. Fortunately we don't eat pasta very often since we'd rather have rice or potatoes so I consented to just using the regular stuff on the few times a month DH wants spagetti and meatballs. I just count the points that night. It was easier than get myself into a fight with DH over it. |
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