Joseph Littleshoes wrote:
> Louis Cohen wrote:
>
>
>>I'm trying to shift my consumption toward whole grains. What kind of
>>sauces would be best with whole wheat spaghetti or flat noodles
>>(linguini, etc.)? What would best take advantage of the taste and
>>texture of whole wheat pasta?
>>
>>Grazie
>>
>
>
> he "Rodale's Basic Naturl Foods Cookbook" recomends a whole wheat pasta
> and the following sauces are given recipes for.
>
> Basic tomato sauce
>
> Tomatoe beef sauce
>
> Alredo sauce
>
> Blue cheese and almond sauce
>
> Chicken liver and tomato sauce
>
> Classic cream and egg sauce
>
> Tangy cream and egg sauce
>
> Fennel sauce
>
> Fish sauce with lemon, parsely and tomato
>
> Tomato, zucchini, pepper and fennel sauce
>
> Marinara sauce
>
> Pesto sauce
>
> Red and green tomato sauce with yellow peppers
>
> Red clam sauce
>
> Ricotta nut sauce
>
> Tuna sauce
>
> Walnut cream sauce
>
> White clam sauce
>
> White fish sauce
>
> Zucchini sauce
> ---
> JL
>
You could eat it with any kind of pasta sauce, but I'm looking for ways
to make the most of the whole wheat flavor and texture. Most of these,
I think, would be better on regular pasta.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877