So, since Barilla pasta

[Tien1985]

Is off my family's menu, can anybody share a homemade pasta recipe for either whole grain or spinach (or tomato) pasta?

I've never attempted making it from scratch and I'm a little bit nervous to try, but from what I've heard it's worth the effort.

For reference about why this gay household won't be using Barilla anymore: http://www.democraticunderground.com/113731941

[pinto]

1. My Italian in-laws made this simple pasta -

http://allrecipes.com/recipe/basic-pasta/

Not sure what differences whole grain flour would entail.

(aside) They'd simply form a flour "volcano" on a floured table top, add the rest in the cone and knead. I'd join in as the hand cranked pasta machine guy.

A lot of fun. And fresh made pasta is exceptional.

[Tien1985]

4. Thanks Pinto!

I'll probably try it out regular at first and see what I can sub out to make while grain flour work.

I'm definitely excited to try though

[Warpy]

2. While fresh pasta is outrageously good

there will be times you don't have the time or energy and there's none left in the freezer.

I suggest Prince pasta, it's very good. Or you can find an Italian grocery and get the imported stuff. I've never noticed much of a difference in quality, so I either made it or bought what the supermarket had.

These days it's wheat free pasta. I generally eat corn pasta or quinoa/corn pasta. The cooking time is a little fussy, but the end result is well worth it.

[Tien1985]

5. We live in a smallish

Town in Maine and I often find it hard to find certain special foods. And all the stores close a 6

I probably will use Prince if I'm really in a rush, because it's what I grew up on and I'm happy with the taste. My biggest challenge switching is that Barilla is the only brand in my area that has whole grain pasta in an assortment of shapes. I really want to avoid white flour pasta as much as I can.

But we also both love trying new recipes, so I wouldn't mind trying to make our own at least once or twice.

I've never heard of quinoa pasta before! I have some family members and friends who are gluten free and having more options available when we could for then is really helpful, thanks!

[Warpy]

8. Even grocery stores are starting to stock gluten free products

which certainly makes my life easier, even though I do most of my shopping at a health food place.

Health food stores are worth the traveling time, they usually stock a wide variety of whole grain pastas. Don't stock more than about 3 months' worth, though, less in summer, it can go rancid.

[cbayer]

3. I'm just going to switch brands.

[Tien1985]

6. We'll definitely

Be trying different brands to see what works for us as well. But some comments from the original thread about homemade pasta made me think its be fun to try something different as well.

[cbayer]

7. I've never made it. It looks like way too much work for something so simple, lol.

[HappyMe]

9. I agree.

I thought about trying to make some, but since there's only the two of us I don't think it's worth the effort.

[becca da bakkah]

10. Now That I'm Doing Low-Carb, And Lost Over 30 Pounds.....

....I'm off pasta. This is a great excuse to toss out the two boxes of Barilla I have in my cupboard. Now it's social protest, NOT being wasteful!

[rdharma]

12. Don't throw away what you already have on hand.

Use up what you have on hand....... and just don't buy any more. Never waste food.

Contact Barilla and register your complaint. Then switch brands..... and if you find a brand you like, let them know WHY you switched to them.

[becca da bakkah]

16. I'm Off Pasta Due to Eating Low-Carb.....

.....but I tossed out what I had on hand for the coyotes and birds. They'll love it, and it won't go to waste. Good idea about contacting Barilla to register a complaint. I'll definitely be doing that!

[bif]

17. Or give it to a soup kitchen.

Or some place that takes food donations.

[rdharma]

11. Easy Pasta Video

[NJCher]

13. cheap pasta is never worth the outright cost savings

Because the sauce does not adhere to the cheap brands due to the dies they use to cut it. I consider my sauce effort worth something, and I want the whole dish to work together--not have some pasta and then some sauce at the bottom of the dish.

The pastas like Delverde (the best Italian imported pasta) and to a certain extent DeCecco (they have recently cut quality standards and raised prices) are far better and not that much more. They use quality brass dies.

There's an American-made pasta that is excellent but I have trouble finding it. American-Italian Pasta Company (AIPC). Their imported brand is Lensi, their American is R & F and a few others. They are definitely worth checking out and if you like buying American. Even an Italian friend of mine who tasted their pasta said it was on par with Italian-made. Google AIPC.




Cher

[The empressof all]

14. If you are a Costco person

They have a brand called Garafolo (I think that's how it's spelled) that is really good. I think it's organic and whole wheat too.

[locks]

15. egg noodles

My mother and grandmother always made what they called egg noodles. I use their recipe but there are excellent recipes online. Not really the same as purchased pasta/noodles but good and not too much trouble. If you don't have a pasta machine you just roll the dough thin, then make a roll, cut very thin with a sharp knife and unroll the noodles on a towel until they dry. They were usually cooked in stewed chicken or beef in the oven or stove top but can be cooked like spaghetti.

I'm emailing my friends to tell them not to buy Barilla, how about you?

[TreasonousBastard]

18. Have you considered rice noodles? Not so easy to find if you don't have...

a large Asian population but you might talk your local Chinese takeout place out of a bag of theirs for a reasonable price. It's one of the few carb-laden things I allow myself.

Making them from scratch? Seems like real PITA, but may be an interesting experiment.

And, there's alway egg noodles, which are easy to make and I prefer them to that Italian stuff anyway.