Jeff Grossman/NYC wrote:Speaking of whole grain pastas: We have started seeing improvements in this product. They used to be awful, both flavor and texture, but now some of them cook up very nicely. Top of my list is Bionaturae, followed by Luigi Vitelli and Hodgson Mill. We have tried but do not favor Barilla, De Cecco, and Ronzoni (although De Cecco's white flour pastas are good). I have not tried Setaro pasta yet... supposed to be best of all.
Yes indeed. When I discovered Bionatura whole wheat pasta products I thought I had found the Holy Grail.
I also found a rice-based penne that cooks up quite fine, too (if you want I'll go get the name for you).