Stan Horwitz wrote:

> 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.

Dreamfield's is very good--but not whole wheat.

--
Jean B.