http://www.thekitchn.com/feedburnermain
When I was in high school, my father discovered whole-wheat pasta and jumped on the bandwagon with full force, like so many other health-conscious people at the time. Our pantry was stripped of all traditional pasta, and boxes of brown stuff took its place. It clearly wasn’t the high point of my pasta-eating days. I ate the stuff hesitantly; it tasted dense and sad to me more often than not.
When I ran off to college a few years later, and then to Italy to study abroad, I pushed the whole-wheat stuff aside and redeemed myself. I declared that I’d never touch whole-grain pasta again — that is until Italian locals told me about Kamut pasta, a whole-grain variety they claimed was far from heavy and lackluster. As always, the Italians know what they are talking about when it comes to carbohydrates.
Filed under: Fitness
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