Is it possible?

If not, why not?

"cybercat" > schreef in bericht
...
> Is it possible?
>
Yes!

> If not, why not?

n/a

"Jke" > wrote in message
...
>
> "cybercat" > schreef in bericht
> ...
> > Is it possible?
> >
> Yes!
>
> > If not, why not?
>
> n/a
>

Care to elaborate?

"cybercat" > schreef in bericht
...
>
> "Jke" > wrote in message
> ...
>>
>> "cybercat" > schreef in bericht
>> ...
>> > Is it possible?
>> >
>> Yes!
>>
>> > If not, why not?
>>
>> n/a
>>
>
> Care to elaborate?

If you're asking how to do it: follow the instructions on the packet, but
start testing doneness about 2 minutes before the end of the suggested
cooking time.

In article >, says...
> Is it possible?
>
> If not, why not?
>
>
>

Whole wheat pasta is just a horror, al dente or not. Some things were
just not meant to be made with whole wheat flour, and pasta is one of
them.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Peter A" > wrote in message
...
> In article >, says...
> > Is it possible?
> >
> > If not, why not?
> >
> >
> >
>
> Whole wheat pasta is just a horror, al dente or not. Some things were
> just not meant to be made with whole wheat flour, and pasta is one of
> them.
>

I suspected this because when I tried it, just cooking it less time
than directed did NOT make it al dente. It was pasty and horrible
no matter what I did.

How can the added fiber keep the pasta from being al dente?

I am just wondering.