We eat pasta at least once a week. In an effort to eat more whole grains, I am searching for a whole-grain pasta that actually tastes good. My problem with these pastas is that they are too grainy or coarse. The only success I have had is with a pasta made from spelt. Anyone have brand suggestions or cooking tips?
Tag Archives: Grains and Legumes
They are trading their good-for-you rigor for warm, nutty flavor.