On Fri 10 Mar 2006 10:43:43a, Thus Spake Zarathustra, or was it Stan
Horwitz?

> 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.
>

Well, I see you've already answered my question to Dee, Stan. I will
definitely give theRonzoni whole wheat pasta a try.

Thanks.

--
Wayne Boatwright տլ
________________________________________

Okay, okay, I take it back! UnScrew you!