Posting this on this board and the C.T. (FTV) board also.

I made shrimp scampi last nigt,(since I had no fat all day I did use 2T of oil) using ww pasta, bought from WF there brand 365, I have read on the CT board that it takes awhile to get used to the taste and to mix it first with white pasta, well I didn't have white pasta, cooked up the ww and when I ate it, to me it tasted like white pasta I couldn't tell the difference except in color, is it the brand I bought, did anyone else find the samething in taste that I did?

Bionaturae is my favorite too.

Carol,
I actually prefer the Bionature brand to WF's 365 brand. I think that that cooked texture is better.

Just came back from WF's guess what they no longer carry there brand of ww 365 pasta, I bought a bag of Penne Rigate (organic) by Bionaturae it says 100% stone ground whole durum wheat. Ingreadiants: Cerified Organic, whole durum wheat, water.

I did ask someone there the difference between duram/seminola and she said it is a white flour, but the fiber in the ww is higer then white flour.
will let you know when I cook it posssibly next week how it tasted
BTW the company has a website..www.bionature.com

Carol,

If you couldn't tell the difference, it means you got a good fresh package of pasta. Our WF doesn't carry the 365 WW pasta, I buy the Trader Joe's organic WW pasta (I don't care for the penne, but we eat the rotini and spaghetti all the time). The only difference that I have noticed (as long as I'm not eating rancid pasta) is the texture, and that's not a big deal to any of us. My eldest daughter prefers white pasta and still asks EVERY time we are having pasta what type I'm making (we've been eating WW pasta for 7 years now)....she cracks me up!

Anyhow, I think that as long as your pasta is good and fresh (meaning not rancid), there isn't a whole lot of difference in the taste. Now having said that, I bought some Creamettes Whole Wheat blend elbow macaroni the other day, and I boiled it up, and it smelled funny. I tasted it, it wasn't rancid, but it tasted different than any WW pasta that I had ever eaten. I read the ingredients and it said something like "blend of whole wheat flours". So I called the 800 number on the package and found out that they put RYE flour in it!!!!! I LOVE rye, but not in my pasta! So once you find one you like, stick with it

Blessings,
Lori

quote:

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Originally posted by Carol:
did anyone else find the samething in taste that I did?

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When I want more whole wheat in my diet, I make my own pasta. (It's really not hard, it just takes time. Great to do on a rainy day or something like that)I use half ww flour and half semolina. Sometimes I'll do a third of each of those and AP flour.(You can use just half ww and half ap too. It works just fine)
But I really enjoy the texture and flavor of home made at least part whole wheat flour pasta. I love making things we can't get in the store. In the fall I make butternut squash or pumpkin ravioloni. (Really big ravioli) I do seafood ravioli too. I use low fat ravioli with really squeezed dry cooked chopped spinach, and some parmesean and a little tiny bit of nutmeg.
Fillings are easy. I've used leftovers too. But then one of my favorite sandwiches is a leftover spaghetti sandwich. LOL
Nisha

I think that there is a big difference between brands of ww pasta. I've had some that was like gritty, cardboard that we fed to the dog.

I bought another package at Trader Joes and dear family never noticed that it wasn't white.

Denise

Sheria: do you believe I had to look up the word in the dictioary "imperceptible" to see what you meant I have some other white pasta in my cabinet, I think I will give it to my daughter and replace with ww. going to WF today....

BTW went to Targets yest and bought the pedometer you mentioned I paid $18.99 ( not counting tax)

Now have to read the directions on how to use it....

I'm with you, Carol. After almost a year of dragging my feet about trying WW pasta (because I thought it would be gross), I finally bought some 365 brand WW penne and made a pasta salad with it two weeks ago. Other than the color, and an almost imperceptible difference in texture, I thought it tasted the same as white pasta, too.

Bee: did you use the regular ww spaghetti, or the other shorter types?

Also, do you know if on the white pasta, made with duran/seminola flour is concidered a white flour, I want to say refined but not sure if that is the word or not, but I am sure with your knowledge on cooking/nutrition you will understand what I am trying to say

Glad you liked it Carol!

I think there is a pretty big difference between the ww and white but I prefer the ww now.