View Full Version : A food question...
06-24-2004, 11:51 AM
With all the carb cutting craze i was wondering if homemade pasta was better for you then the dry outta the bag stuff.
See i cant stand dry pasta most of the time. BUT i do make my own homemade noodles and stuff. I find it is more satisfying and wondered how the breakdown was. Also has anyone started using homemade whole wheat pasta?? How does that compare??
06-24-2004, 12:31 PM
as long as you use natural ingredients that your body can process, it shouldn't be a problem. I actually think it's better for you. Whole wheat flour girl! Go for it!
06-24-2004, 12:45 PM
There is a reduced carb pasta that just came out - I want to say it's Mueller's but Idon't quote me on that.
There are also low-carb Tostitos and Doritos out now too
Mairi the Herbwench
06-24-2004, 01:16 PM
The Tositos and Doritos taste like cardboard - horrid texture and flavor...
06-25-2004, 12:39 PM
Holly - do you use whole-grain flour for your pasta - that would help. I think most homemade stuff is better for you anyway (no hydrogenated oil, preservatives, etc.), so you're already ahead of the game. Have you tried adding spinach or sundried tomatoes to the pasta dough? That might up the fiber and nutrients.
06-28-2004, 01:06 AM
The major of the lower carb stuff is substituting Soy flour and soy protein for some of the wheat flour. If you use straight wheat flour, you won't lower your carb much... you can subtract the fiber from carbs to get net carbs. Whole wheat is however more nutritious, it just take a little getting used to the flavor.
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