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A comment on white whole wheat and homemade pasta

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A comment on white whole wheat and homemade pasta

Cady | Sep 9, 2011 05:45 PM

For homemade pasta makers out there:

(And for lovers of whole wheat pasta, my apologies...this is for people like me who can't stand most of it. This stuff is fabulous.)

I hate most whole wheat anything. (I like triscuits and some whole wheat tortillas.) I don't like dried whole wheat pasta. I've made half whole wheat/half semolina fresh pasta, and I don't like the texture (sort of crumbly, no matter how I put it together, or how long I wait) or the taste (bitter...it's whole wheat). 100% whole wheat homemade? *Shudder*

I keep trying though, because I'm trying to be *somewhat* healthy.

A couple of months ago I bought a bag of "Wheat Montana" Prairie Gold white whole wheat flour. 1/4 cup of this stuff has almost twice the amount of fiber (23% vs. 12%) and half again as much protein (6 grams vs. 4 grams) as Gold Medal whole wheat flour.

I wasn't expecting much, to be honest, especially with the higher fiber content.

This stuff rocks! Mixed half and half with semolina, I've never had a "stickiness" problem with it, there's not a hint of bitterness, slightly different - but still al dente - texture, a slight bit of nuttiness to it. My premix of white flour/semolina is languishing in it's container. We actually like it better and it's better for us. That never happens. (I picked up another 10 pound bag today, which is why I thought about posting here.)

We tried a batch of spaetzle made with 100% white whole wheat and loved it. A nice chewy texture and very lightly nutty. Under a stew, you can't tell it's whole wheat. (I've tried 1/2 white flour, half whole wheat and HATED it.)

I LOVE THIS STUFF! Can you tell? (I've been waiting for ages for it to hit our area, because where we live is very rural and lacking in ingredients. I was afraid I'd be disappointed when I finally got my hands on it. It was sooo worth the wait.)

Haven't tried it in other dishes yet - just Atlas rolled or handformed pasta, and in spaetzle - but I'm looking forward to trying it in different venues. It just seems to *act* like white, unbleached flour.

And I can't believe I just went on for more than 350 words about flour. lol. (But hey, it's *pasta*!)

Julie

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