In article . com>,
" > wrote:

> 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.)

Dreamfield's is good. I made a batch of mac & cheese once for a party.
The macaroni was Dreamfield's and no one knew the difference. Even the
little kids at the party didn't scoff at it.

I have some of that Ronzoni Healthy Harvest in my cupboard, but I
haven't tried it yet.