On 9 Mar 2006 21:56:00 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> 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? :-)


You mean regular pasta? Food pantry. They will be happy to take it off
your hands.

Boron

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? :-)

--
Wayne Boatwright o¿o
____________________

BIOYA

On Thu 09 Mar 2006 01:54:09p, Thus Spake Zarathustra, or was it Boron
Elgar?

> On 9 Mar 2006 21:56:00 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> 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?
>>:-)
>
>
> You mean regular pasta? Food pantry. They will be happy to take it off
> your hands.
>
> Boron
>

Good idea. Thanks!

--
Wayne Boatwright o¿o
____________________

BIOYA

Yup, tried it... I liked it, hubby didn't complain so it's a keeper. I've
also bought some of their other "plus" products they're ok too. I guess you
need to make Costco pasta once a month anyway...

Rina

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> 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.

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.

I like regular Barilla pasta very much, so I tried this a while ago.
Didn't like the taste. Don't care about the fiber; a serving of
regular pasta has 1 gram of fat so who cares if this has less....
>
> Now, what do I do with the 12 lbs of pasta I bought at Costco last week? :-)
>
I'd eat it, obviously, but if you're going to switch to the Plus, then
dried pasta is a good thing to give food banks and shelters and places
like that. -aem

"aem" > wrote in
ups.com:

> 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.

Wow. I just went to:

http://www.dietfacts.com/html/items/39524.htm

and it's chock full of good ingredients. I've been dying for pasta and
the nutrient numbers look decent.

Thank you!

Andy
Dinner: Split pea soup, again!

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? :-)
>
> --
> Wayne Boatwright o¿o
> ____________________

Pasta is cheap. Give it to your local pantry or homeless shelter.

N.

On Thu 09 Mar 2006 02:28:25p, Thus Spake Zarathustra, or was it Andy?

> "aem" > wrote in
> ups.com:
>
>> 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.
>
> Wow. I just went to:
>
> http://www.dietfacts.com/html/items/39524.htm
>
> and it's chock full of good ingredients. I've been dying for pasta and
> the nutrient numbers look decent.
>
> Thank you!

Hope you like it! Thanks for posting that link to DietFacts. It's a great
reference.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Anyone tried this yet?

Yep. We love it.

Mary

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
28.19:

> On Thu 09 Mar 2006 02:28:25p, Thus Spake Zarathustra, or was it Andy?
>
>> "aem" > wrote in
>> ups.com:
>>
>>> 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.
>>
>> Wow. I just went to:
>>
>> http://www.dietfacts.com/html/items/39524.htm
>>
>> and it's chock full of good ingredients. I've been dying for pasta
>> and the nutrient numbers look decent.
>>
>> Thank you!
>
> Hope you like it! Thanks for posting that link to DietFacts. It's a
> great reference.


Thank you and you're welcome!

Andy

Yup, I posted about this stuff a while back. They make 6 differnt
shapes - from angel hair to penne - so it's all we eat now. Extra
fiber, plus the flaxseed in it and the omega 3 fatty acids. Makes me
feel virtuous to eat it! And nobody around here noticed when I
switched.

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.

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? :-)
>

We tried it in a pasta salad (it was either penne or rotini, but I can't
recall which shape), served cold and didn't like it for that - mainly
the slightly different texture. But, it seemed like it would be great
served hot with a tomato-based sauce.

>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.
Yep, that was America's Test Kitchen on PBS.
I've tried Barilla, and I don't like it.

Abe wrote:

>> 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.

> Yep, that was America's Test Kitchen on PBS.
> I've tried Barilla, and I don't like it.

Does any of you remember the other brands? If they were De Cecco,
Garofalo, Latini, Di Nola or Voiello I wouldn't be surprised at
all, otherwise it could be interesting to know.
--
Vilco
Think Pink , Drink Rose'

"Abe" > wrote in message
...
> >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.

> Yep, that was America's Test Kitchen on PBS.
> I've tried Barilla, and I don't like it.

I second it -- Barilla is not a brand that I will buy.
Dee Dee

"Vilco" > wrote in message
...
> Abe wrote:
>
>>> 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.
>
>> Yep, that was America's Test Kitchen on PBS.
>> I've tried Barilla, and I don't like it.
>
> Does any of you remember the other brands? If they were De Cecco,
> Garofalo, Latini, Di Nola or Voiello I wouldn't be surprised at all,
> otherwise it could be interesting to know.
> --
> Vilco
> Think Pink , Drink Rose'
I would like to see the results, too, but am offering this from 'The Best
Recipe" from Cook's Illustrated, p. 100

"While many sources tout the superiority of Italian pasta, our blind taste
tests have shown this to be a myth. American brands of spaghetti socred
just as well as Italian brands, and Ronzoni, which is made by Hershey Foods,
topped the rankings." "(Note: we do prefer Italian lasagne; see page 117)"

on page 117 of the same book re lasagna noodles:
"The best way to judge dried noodles is by counting the number of sheets per
pound. Most domestic brands have eighteen or twenty noodles in a one-pound
box. In contrast, a box of our favoirte Italian brand, DeCecco, has
twenty-eight noodles in a pound. This brand, which is the most widely
available imported Italian pasta, has shorter, wider noodles that fit just
right when laid crosswise in a standard lasagna pan. This makes for a much
neater lasagna than longer noodles, which never seem quite long enough to
fit a 13 x 9-inch pan."

Interesting that 13 x 9-inch is the 'standard' according to them.

DH's favorite is Ronzoni, too. Costco carries DeCecco, but I've never seen
BJ's nor Costco carry any brand of lasagna.
Dee Dee

Dee Randall wrote:

> I would like to see the results, too, but am offering this from
> 'The
> Best Recipe" from Cook's Illustrated, p. 100
>
> "While many sources tout the superiority of Italian pasta, our
> blind
> taste tests have shown this to be a myth. American brands of
> spaghetti socred just as well as Italian brands, and Ronzoni,
> which
> is made by Hershey Foods, topped the rankings." "(Note: we do
> prefer
> Italian lasagne; see page 117)"

True: if the wheat is good, also pasta will be good, with a bit
of care during production.

> DH's favorite is Ronzoni, too. Costco carries DeCecco, but
> I've
> never seen BJ's nor Costco carry any brand of lasagna.

LOL, it's probably not imported here, but I'd like to try this
Ronzoni. Antoher "to do" on my list
--
Vilco
Think Pink , Drink Rose'

On Fri 10 Mar 2006 07:03:12a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Abe" > wrote in message
> ...
>> >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.
>
>> Yep, that was America's Test Kitchen on PBS.
>> I've tried Barilla, and I don't like it.
>
> I second it -- Barilla is not a brand that I will buy.
> Dee Dee

I like Barilla. Have never noticed a problem with it.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

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

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Fri 10 Mar 2006 07:03:12a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>
>> "Abe" > wrote in message
>> ...
>>> >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.
>>
>>> Yep, that was America's Test Kitchen on PBS.
>>> I've tried Barilla, and I don't like it.
>>
>> I second it -- Barilla is not a brand that I will buy.
>> Dee Dee
>
> I like Barilla. Have never noticed a problem with it.
>
> --
> Wayne Boatwright Õ¿Õ¬


Wayne, I haven't noticed a problem with it either, and I've probably eaten
plenty of it in restaurants and not known it was Barilla (it's the brand
most common at Costco, too.) I just feel there are brands that are tastier
to my palate and so I buy them over and above the savings at Costco for
their Barilla. But I think in grocery stores, Barilla prices are in-line
with other prices. When DH suggested I buy Ronzoni, I thought he was
pulling my leg, but it's Ronzoni at our house now for a few years.
Just for fun, do a taste test some wintry night. (:-)))
Dee Dee

"Dee Randall" > wrote

> with other prices. When DH suggested I buy Ronzoni, I thought he was
> pulling my leg, but it's Ronzoni at our house now for a few years.
> Just for fun, do a taste test some wintry night. (:-)))

I don't care for Barilla, either, Dee, doesn't matter anyway,
woe is me if I bring home other than Ronzoni. Some things
you don't mess with.

nancy

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.

On Fri 10 Mar 2006 09:47:40a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Fri 10 Mar 2006 07:03:12a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>>
>>> "Abe" > wrote in message
>>> ...
>>>> >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.
>>>
>>>> Yep, that was America's Test Kitchen on PBS.
>>>> I've tried Barilla, and I don't like it.
>>>
>>> I second it -- Barilla is not a brand that I will buy.
>>> Dee Dee
>>
>> I like Barilla. Have never noticed a problem with it.
>>
>> --
>> Wayne Boatwright Õ¿Õ¬
>
>
> Wayne, I haven't noticed a problem with it either, and I've probably
> eaten plenty of it in restaurants and not known it was Barilla (it's the
> brand most common at Costco, too.) I just feel there are brands that
> are tastier to my palate and so I buy them over and above the savings at
> Costco for their Barilla. But I think in grocery stores, Barilla prices
> are in-line with other prices. When DH suggested I buy Ronzoni, I
> thought he was pulling my leg, but it's Ronzoni at our house now for a
> few years. Just for fun, do a taste test some wintry night. (:-)))
> Dee Dee

Do you happen to know if they have a whole wheat or multigrain version
similar to the Barilla PLUS? I'm now trying to concentrate on that type
right now.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

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

"Dee Randall" > wrote in message
...
snip
> Wayne, I haven't noticed a problem with it either, and I've probably eaten
> plenty of it in restaurants and not known it was Barilla (it's the brand
> most common at Costco, too.) I just feel there are brands that are
> tastier to my palate and so I buy them over and above the savings at
> Costco for their Barilla. But I think in grocery stores, Barilla prices
> are in-line with other prices. When DH suggested I buy Ronzoni, I thought
> he was pulling my leg, but it's Ronzoni at our house now for a few years.
> Just for fun, do a taste test some wintry night. (:-)))
> Dee Dee
>
My Costco carries Garofalo -- I hope they don't change that as it's
wonderful stuff.
Janet

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 Õ¿Õ¬
________________________________________

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

On 10 Mar 2006 20:24:08 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>On Fri 10 Mar 2006 09:47:40a, Thus Spake Zarathustra, or was it Dee
>Randall?

>> Wayne, I haven't noticed a problem with it either, and I've probably
>> eaten plenty of it in restaurants and not known it was Barilla (it's the
>> brand most common at Costco, too.) I just feel there are brands that
>> are tastier to my palate and so I buy them over and above the savings at
>> Costco for their Barilla. But I think in grocery stores, Barilla prices
>> are in-line with other prices. When DH suggested I buy Ronzoni, I
>> thought he was pulling my leg, but it's Ronzoni at our house now for a
>> few years. Just for fun, do a taste test some wintry night. (:-)))
>> Dee Dee
>
>Do you happen to know if they have a whole wheat or multigrain version
>similar to the Barilla PLUS? I'm now trying to concentrate on that type
>right now.

If you mean Ronzoni, I picked up a package of the Ronzoni Healthy
Harvest Spaghetti Style (sic) (Whole wheat Blend Pasta) last week on
sale at Safeway. It was fine. Haven't tried the Barilla Plus yet to
compare.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> Do you happen to know if they have a whole wheat or multigrain version
> similar to the Barilla PLUS? I'm now trying to concentrate on that type
> right now.

Ronzoni? Stan just gave it high praises a little while ago.

nancy

>> 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 Õ¿Õ¬

I've never tried whole wheat pasta in many years. The last times I did try
it was probably a brand that I'd never heard of, as I no doubt bought it in
a 'health-food-store.'

DH loves buckwheat noodles and I certainly don't make them enough. But I
think this summer I'll make a move to make a few dishes using them. I
always keep buckwheat flour even, but hardly ever think to use it. A shame
because it's so healthful.
Dee Dee