Member Comments for the Article:7 Whole-Grain Pastas You've Never TriedExpand Your Palate with New-to-You Noodles32 Comments
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3/25/2013 11:14:27 PM
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I am on Asa Andrews anti-inflammation diet due to lymph issues. I do not eat any wheat, but, am not totally gluten free. Some gluten foods do not cause inflammation and I can have them. I prefer rice pasta and use the brand Pasta Joy. My husband, who is a very picky eater, is slowly switching to some of the foods on my diet, and he like the Pasta Joy and The New Hope Brand of Gluten free Chia Seed Pancake and waffle mix. Thanks Spark for a article that helps with ideas for those of us that will not eat wheat |
TFAY511847
3/25/2013 12:34:53 PM
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I found this articule to have very good content. However, I was disappointed by the **misleading** SparkPeople "Subject Title" on my email (Whole-Grain Pastas That Aren't Wheat) which drew me in to reading it. Although the article & it's author are VERY informative, due to the subject title on the received SparkPeople email, I was expecting a focus on specific WHEAT FREE options ALONE. Yet, giving the benefit of the doubt, I suppose an uneducated person might, initially, think that spelt, kamut & couscous aren't actually wheat. |
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JESUSAN
3/25/2013 12:24:33 PM
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Very helpful article. However, the botanist in me would like to let people know that corn, wheat, spelt, kamut, rye, and oats are all grasses. Buckwheat is NOT a grass. Buckwheat also has a pretty strong flavor that many might not like. |
3/25/2013 11:29:22 AM
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I have been trying to do Gluten free since I do have a food allergy to wheat. I really liked the corn noodles because they do not get soggy like some of the other grains. I did some research and have read information about GMO's and have read that corn, wheat and soy all are genetically modified. What grain is not a GMO? I am trying Almond and Coconut Flour right now on some recipes. |
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KITTENMOM2
3/25/2013 11:29:05 AM
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If you eat wheat and haven't found Dreamfield's pasta check it out. It is way lower in carbs. No idea why it is never advertised. Cooks and tastes EXACTLY the same as regular white posts. Great for cooking for a crowd without blowing your diet. |
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DANDRMALONE
3/25/2013 10:57:25 AM
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So which pasta is "better for you" and what are the nutritional values???? |
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3/25/2013 8:40:16 AM
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Which whole grain pasta is pictured? |
3/25/2013 8:05:02 AM
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Good to get this info out...but it seems like the author is the one who hasn't tried them. Rice pasta has a sticky consistency and is mushy and not that great. Corn pasta holds together great and I used it in my soup yesterday! I can get my family to eat some of my corn pasta (I'm the only gluten-intolerant one), but they'll skip the brown rice pasta! I agree that a taste dscription would have been helpful. |
3/25/2013 7:31:55 AM
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awesome article. Love that you included info on it's gluten content and calories. As lately I have been trying to go GF, but have forgotten that Gluten free doen't mean calorie free. Thank you. |
3/6/2013 11:52:14 AM
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Soba noodles are wonderful. They cook quickly. Throw them into broth and you've made your own ramen (minus the fried noodles). Add some chopped bok choy or pea pods and julienned ham or tofu and you have a meal in minutes. Yami! |
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3/6/2013 9:22:15 AM
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The "National Pasta Association"...for some reason, that just made me giggle. I never would have thought there would have been a group out there like that. Seriously though, great article! I didn't realize there were so many kinds of whole wheat pastas! I'm definitely going to try some out. |
3/6/2013 6:29:27 AM
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Thanks for the info. I loved it and all I want to do is go make some flours and pasta from them. I hate buckwheat (so far in any form) but I am going to give that a try in some pasta making. |
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PEACENCARROTS
12/5/2012 9:58:39 AM
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Thanks for posting these options in this article. Can't wait to try some! |
12/4/2012 4:55:35 PM
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It would be even more informative if we could have a review on the way these pastas taste (nutty, mild, chewy, etc.) before we venture out to buy some. |
12/4/2012 3:50:08 PM
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My favourite GF new pasta is "red lentil pasta" which is very high in protein and fiber and tastes prety much like regular pasta. Expensive and hard to find but it goes over well with my gluten free eaters as well as non gluten free ones. On the other hand... just tried kidney bean pasta and... yeah not so much for the texture or taste. Might as well add beans to the meal and just call it that. |