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

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

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

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

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!

in article , Anna H. at
wrote on 1/4/05 7:27 PM:

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!


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

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

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

"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.

"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.