Whole wheat pasta - which is better?

I really love pasta so I don't want to cut it totally out of my diet.  I keep trying different types of whole wheat pasta but a lot of them I don't like at all - they taste like cardboard! lol

I find the spaghetti ones not so bad but the noodles (spiral, macaroni) are the ones that I have trouble with. 

What whole wheat pasta do you eat?

thanks!!

So far I've eaten the penne and the bow-tie.  I like it as long as whatever I'm putting it on has lots of flavor.  I wouldn't want to eat it plain!!

what brand do you buy?

I've had the Ronzoni or whatever it's called, but this time I got Hodgson Mill with milled flax seed... gonna see how that is, and maybe it'll have more flavor. 

Whole-wheat pasta is better for you, but normal pasta is still fine to eat if you don't like whole-wheat. Although white flour has a hi GI, when it is made into pasta it digests much more slowly. If you eat normal pasta with some healthy additions; olive oil, veges and protein, for example, it's a perfectly healthy and complete meal that will keep you full and can still be part of your diet. :)

I have tried very many different brands of whole wheat pasta, and my favorite by far is the Heartland 100% whole wheat.  It does not have the "hard" texture of other WW pastas, and really tastes great to me, particularly when tossed with lots of vegetables (as a pasta primavera).  All their varieties/shapes have wonderful flavor and texture. 

I also sometimes (very infrequently) buy Barilla Plus if I'm having company over that I know are picky eaters and am unsure whether they would enjoy 100% whole wheat pasta. 

Maybe you can try pasta made with different grains like spelt pasta.  I've had that once or twice and I really liked it...I think regular pasta is as bland as eating shredded paper, it's what you put on it that makes the dish...lol...

I like to cook 2 oz. (dry weight) whole wheat pasta with about 8 oz. broccoli then top with 1 oz. of cheese (usually either mozzarella or something nice and sharp).  I find that the broccoli and cheese provide enough flavour that I don't really notice the pasta being whole wheat.  Asparagus works well too though is usually more expensive.

The other way that I like whole wheat pasta is tossed with cottage cheese, pepper and maybe some herbs.  Again, the cheese and herbs provide the flavour.  Mostly I use shapes that hold the cottage cheese well - so rotini, rigatoni, fusili, that sort of thing.

For tomato-based sauces and meat sauces, I still prefer white pasta.  Whole wheat doesn't really "go" with those sauces, for me.

Original Post by susiecue:

I like to cook 2 oz. (dry weight) whole wheat pasta with about 8 oz. broccoli then top with 1 oz. of cheese (usually either mozzarella or something nice and sharp).  I find that the broccoli and cheese provide enough flavour that I don't really notice the pasta being whole wheat.  Asparagus works well too though is usually more expensive.

The other way that I like whole wheat pasta is tossed with cottage cheese, pepper and maybe some herbs.  Again, the cheese and herbs provide the flavour.  Mostly I use shapes that hold the cottage cheese well - so rotini, rigatoni, fusili, that sort of thing.

Great idea!!  I was wondering what I'd have for dinner tonight (rainy, cold fall day here) with my grilled chicken, and now I think I'll be borrowing this!  I have some mixed veg in the freezer (broccoli, cauliflower & carrots) that I'm sure would go very well - add some cottage cheese, pepper and herbs/spices - sounds delish Thanks for the inspiration!!!

thank you all for the great suggestions!!! I will try some of these out and report back as to how I do!

"I like to cook 2 oz. (dry weight) whole wheat pasta with about 8 oz. broccoli then top with 1 oz. of cheese (usually either mozzarella or something nice and sharp).  I find that the broccoli and cheese provide enough flavour that I don't really notice the pasta being whole wheat.  Asparagus works well too though is usually more expensive."

I really like that idea and will be trying that first I think!! I love brocolli and cheese together!! Do you put butter or oil on it with it? Does the cheese melt

Most of the time I use fresh steamed green beans as my 'pasta' and top it with spaghetti sauce and ground beef :)

But when I want my 'real' pasta, I have Fiber Gourmet. It's just got tons of fiber and whole wheat in it. I can't say it cooks up exactly like pasta, it can get mushy if you don't watch it, but my cabinets are stocked with it. 2oz dry = 120 cals

Barilla makes whole wheat now.  I've had their spaghetti, rigatoni, and linguini (picked up on accident when looking for spaghetti) and although it has a slightly different taste, I quickly got used to it.  Now its just normal I guess.