Hey all,

I was duped by a bag of 100% whole wheat pasta at my local health food
store. I boiled water, put in the pasta, and stirred vigorously. I
cooked it for a long time - longer than I do for regular pasta. The
flavor was bitter, the texture, tough. Only a spicy tomato sauce with
chicken sausage, green pepper, and sweet onion saved the meal. (Oh, and
the accompanying Muir Glen diced tomato can - it was packed with 50%
tomatoe pieces and 50% tomato peels! WTF?)

I'm considering making my own pasta dough with a mix of white whole
wheat flour, semolina, and all purpose. Any suggestions for the ratio
of flours? (Pasta Purists, gimme a break.)

Thanks,
June