Louis Cohen wrote:

> 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.

I really do not understand the desire to taste almost exclusively the
flavour of the noodle, using whole wheat flour is more nutritious and as
tasty as durum wheat or semolina to make the pasta with, even fresh
spinach or herbal pasta is good with many of these sauces and the taste
and texture of the fresh pasta is not really lost on them.

IF the taste of the fresh pasta is all that important than a bit of
herbs and butter would seem sufficient. Or any of the simple Asian
preparations for noodles in a light sauce. Perhaps just stir fried with
a bit of sesame oil, garlic and chopped green onion or lemon grass.

I have often served fresh noodles with just butter and grated cheese as
a side dish.

But IMO a well made durham, whole wheat or semolina pasta can stand up
to the most complex sauces and its flavour complement or accent the
sauce. I find this especially so with the various sea food sauces, clam
sauce for example, but i also make a spicy Italian sausage and tomato
sauce seasoned with fennel that goes very nice with the this type of
pasta.
---
JL

>
>
> --
>
> ================================================== =============
> Regards
>
> Louis Cohen
>
> "Yes, yes, I will desalinate you, you grande morue!"
>
> Émile Zola, Assommoir 1877