In article >,
Dave Smith > wrote:

> Wayne Boatwright wrote:
>
> > Anyone tried this yet?
> >
> > I just tried the thin spaghetti with a light tomato sauce and thought it
> > was
> > excellent. It has twice the fiber and less fat than regular pasta.
> >
> > A multi-grain product, it's far cry from the whole wheat pasta I tried
> > years
> > ago. That stuff was vile, with a gritty texture that broke apart between
> > plate and mouth.
> >
> > Now, what do I do with the 12 lbs of pasta I bought at Costco last week?
> > :-)
>
> I have to wonder. I saw a cooking show a few months ago where they did a few
> pasta dishes using three different brands. Then they rated the results. The
> Barillo came in last every time, and they blamed it on taste and texture. So
> that leaves me wondierng, if their regular pasta is bottom of the barrel, why
> would their Plus varieties be any good.
>
> I guess the best thing to do is to try it myself. I will have to wait a
> while. I stocked up on Unico pasta a few weeks ago. It was on special 49 cents for 2
> lb. bag. At the rate we eat pasta in this house, not often, that may be a long
> time.

I haven't tried Barrila PLUS Pasta, but the Ronzoni whole wheat pasta is
superb, plus its offered in several styles, including low fat egg
noodles. If you didn't know Ronzoni's whole wheat pasta was whole wheat
pasta, you wouldn't figure it out from the flavor or texture.