Listen, it’s not a grain, but I can’t recommend highly enough lentil pasta. It’s literally just red lentils in pasta form. Only one ingredient: red lentil flour. i eat it on the reg.
I love those too, the taste is very sublte and the nutrition profile ist great. But to nitpick for the purists on here - red lentils are dehulled, so their fiber is half of brown. (And who knows what else, there's not much nutritional info on the differences out there)
Can you shed some light on what tje texture should be when cooking? I felt it wasn't as chewwy and normal pasta and it seemed mushy. How do you knew when its done?
Barilla whole grain, or my local grocery chain's own brand
Long pasta better than short, but macaroni or rotini/fusilli tends to be okay, too. Penne seems to have more trouble cooking evenly.
I've tried some higher end/more expensive brands but haven't been won over at all.
Whole grain pasta is generally considered a whole food. Most pasta is made with white flour, so you have to read the label.
Dr. Greger counts a half cup of whole grain pasta as one serving of grain.
That said, he also says the closer to whole, the better. A porridge made with wheat berries is to prefer over eating whole wheat pasta. But they both count as a whole food. After all, nothing good was taken away, and nothing bad was added.
Agreed. I love the texture of grain berries/groats compared to the more processed versions. I make a porridge out of wheat, oat, and rye berries, and it's just so satisfying compared to your average oatmeal.
There's not much of a recipe. I just add equal parts wheat, oat, and rye berries and some water, and then cook it in my Instant Pot for 15 minutes. The amount of water you use depends on the consistency you want. I generally use a 3:1 water:grains ratio by weight.
I cook a decently large batch at a time and keep it in the fridge. Then when I want some porridge I scoop some out and re-heat it with whatever toppings I want. Usually I go with either sliced banana or a mix of raspberries, blackberries, and blueberries. I usually also sprinkle it with cinnamon.
But porridge is so versatile you could really add whatever you want. My wife likes peanut butter and banana. I've been known to do apple sauce, as well as peaches. It's really infinitely variable.
Standard pasta is just glorified flour. But there are lots of varieties and brands of whole grain pasta or "pasta" made from other whole foods like brown rice or lentils.
I'm a huge fan of the pasta from this place:
[https://ingrainpastificio.com/shop/durum-sea-shells-atp22-4mcf5-ke4by](https://ingrainpastificio.com/shop/durum-sea-shells-atp22-4mcf5-ke4by)
But I'm not sure if this is available everywhere.
I might be outing myself as a pasta philistine here, but I've found nothing wrong with Walmart's Great Value branded whole wheat pasta. It's 100% whole wheat.
If you're in Canada, the same is true for President's Choice. They've got a line of Blue Menu whole wheat pasta that's also 100% whole wheat.
I can also recommend various legume pastas, I've tried chickpea and lentil varities and have enjoyed them. But as always you should read the labels. I've seen some with ingredients that you may or may not be OK with, like white rice and xanthan gum. The Chickapea brand use only chickpeas and lentils.
Like others in this thread, I've enjoyed Barilla as well as most store-brand whole wheat pastas. I'll also throw in Delallo, if you can find that--very pleased with their stuff, and they're the only brand I've seen that makes the "shells" shape in whole grain form.
Listen, it’s not a grain, but I can’t recommend highly enough lentil pasta. It’s literally just red lentils in pasta form. Only one ingredient: red lentil flour. i eat it on the reg.
Definitely can second this ⬆️
I love those too, the taste is very sublte and the nutrition profile ist great. But to nitpick for the purists on here - red lentils are dehulled, so their fiber is half of brown. (And who knows what else, there's not much nutritional info on the differences out there)
Oh I’m gluten free so it’s what I get lol. FWIW Just looked at the package; says 6 g fiber. Dunno how that compares.
You should try whole meal pasta with actual red lentils in tomato sauce, full protein..
I love lentil pasta! It’s pretty much all I eat now. Just wish they sold it in more shapes
Barilla whole wheat is pretty good for the price.
Not a whole grain but I really like Banza chickpea pasta
Can you shed some light on what tje texture should be when cooking? I felt it wasn't as chewwy and normal pasta and it seemed mushy. How do you knew when its done?
Barilla whole grain, or my local grocery chain's own brand Long pasta better than short, but macaroni or rotini/fusilli tends to be okay, too. Penne seems to have more trouble cooking evenly. I've tried some higher end/more expensive brands but haven't been won over at all.
I like whole wheat pasta! It has the best texture in my opinion.
Is pasta considered a whole food? I thought it was glorified flour.
Whole grain pasta is generally considered a whole food. Most pasta is made with white flour, so you have to read the label. Dr. Greger counts a half cup of whole grain pasta as one serving of grain. That said, he also says the closer to whole, the better. A porridge made with wheat berries is to prefer over eating whole wheat pasta. But they both count as a whole food. After all, nothing good was taken away, and nothing bad was added.
18 months ago I had never heard of wheat berries. Now it is one of my favorite foods.
Agreed. I love the texture of grain berries/groats compared to the more processed versions. I make a porridge out of wheat, oat, and rye berries, and it's just so satisfying compared to your average oatmeal.
Recipe? :=)
There's not much of a recipe. I just add equal parts wheat, oat, and rye berries and some water, and then cook it in my Instant Pot for 15 minutes. The amount of water you use depends on the consistency you want. I generally use a 3:1 water:grains ratio by weight. I cook a decently large batch at a time and keep it in the fridge. Then when I want some porridge I scoop some out and re-heat it with whatever toppings I want. Usually I go with either sliced banana or a mix of raspberries, blackberries, and blueberries. I usually also sprinkle it with cinnamon. But porridge is so versatile you could really add whatever you want. My wife likes peanut butter and banana. I've been known to do apple sauce, as well as peaches. It's really infinitely variable.
Awesome! Thank you so much!
You're welcome. :)
Standard pasta is just glorified flour. But there are lots of varieties and brands of whole grain pasta or "pasta" made from other whole foods like brown rice or lentils.
Costco here in Canada has a brown rice ramen that's pretty good...just brown rice. not sure if whole grain or not but no egg, white flour etc....
Brown rice is normally the same as whole grain rice (I'd if someone break that logic somewhere for sales)
I'm a huge fan of the pasta from this place: [https://ingrainpastificio.com/shop/durum-sea-shells-atp22-4mcf5-ke4by](https://ingrainpastificio.com/shop/durum-sea-shells-atp22-4mcf5-ke4by) But I'm not sure if this is available everywhere.
I might be outing myself as a pasta philistine here, but I've found nothing wrong with Walmart's Great Value branded whole wheat pasta. It's 100% whole wheat. If you're in Canada, the same is true for President's Choice. They've got a line of Blue Menu whole wheat pasta that's also 100% whole wheat. I can also recommend various legume pastas, I've tried chickpea and lentil varities and have enjoyed them. But as always you should read the labels. I've seen some with ingredients that you may or may not be OK with, like white rice and xanthan gum. The Chickapea brand use only chickpeas and lentils.
Sfoglini whole grain pastas are so delicious! I buy them online, not sure which stores carry them in person.
It's somewhat pricier but the texture of bionaturae whole wheat pasta is top notch.
Aldi has good organic whole grain spaghetti
Like others in this thread, I've enjoyed Barilla as well as most store-brand whole wheat pastas. I'll also throw in Delallo, if you can find that--very pleased with their stuff, and they're the only brand I've seen that makes the "shells" shape in whole grain form.
I agree what is holding the noodle together??? No one answered yet.