Wednesday, October 13, 2010

NYT: Whole-Grain Pastas That Taste Good

Melissa Clark must've read my ode to pasta last week. Lo and behold in this week's Dining section, Clark's article on the slew of good quality and equally tasty whole grain pastas making an impact on the pasta market is a great piece with more background on whole grain pastas. She mentions Bionaturae as a favorite (one of mine as well!), which you can pick up in many grocery stores. If you can, seek out brands that use ancient grains, like farro and the lesser known einkorn- turns out as modern wheat varieties were hybridized, they lost essential proteins and nutrients.

See, pasta really can be good for you! Check out some of the recipes in the article, like Pasta with Roasted Eggplant, Pepper, and Garlic. Mangia!

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