Pandora wrote:
> "Curly Sue" > ha scritto nel messaggio
> ...
>
>>On Tue, 08 Nov 2005 03:05:26 GMT, 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.
>>
>>That's a great book and I don't use it as much as I should.
>>
>>Sue(tm)
>>Lead me not into temptation... I can find it myself!
>
>
> I always eat my whole grain pasta only with raw olive oil and some fresh
> parsley. Only like this you can appreciate the good smell and taste of this
> kinf of pasta.
> In place of fresh parsley I often use a mix of dried herbs and peppers I buy
> in supermarket and called "Mix for spaghetti".
> If you want to use tomatoes, I suggest to use them raw: cut in small pieces,
> speedly cooked in a pan with some oil, garlic and basil.
> Another way I like is to season it with some raw olive oil and a dry mix of:
> parsley, hot chili pepper and garlic.
> I find that dried herbs are better then the fresh one over this kind of
> pasta. I like it very much! Get a try! Then you will tell me!
> Cheers
> Pandora
>
>
I like your ideas. Is that how you serve bigoli?

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Regards

Louis Cohen

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

Émile Zola, Assommoir 1877