You could probably knit an egg into noodles ;-)
Smoked trout on toasted english muffins and dressed with homemade hollandaise sauce.
Much more decadent than anticipated.
knitting you can sink your teeth into
Is there any reason why someone would choose to eat pasta made partially from soft wheat (and partially durum)?
I mean someone who has a clue.
Cost. It's cheaper to manufacture.
Secondly, if it is a high end manufacturer, they can manipulate the texture of the pasta. Different wheats have different amounts of gluten and other proteins. The can control the way the pasta cooks.
I would imagine it might affect the taste too, but I would never be able to tell.
at the risk of bringing up painful memories (of raspberry)
I was thinking of making some sort of strawberry filling for between two layers of vanilla cake.
Any suggestions? (I have frozen strawberries, if that makes a difference)
There's a local brand of pasta that's made with partial soft wheat and partial durum.
They have a second line called "perfecto." The perfecto line is 100% durum.
I find the regular completely inedible, and wonder why they persist in selling it, when the price differential is pretty small.
IMO, frozen strawberries make a better filling. The freezing process breaks down the cell walls.
I love cooks.com for recipes.
tril : The regualr pasta is crap - like comparing a Big Mac to a steak. We only use whole wheat pasta ourselves.
We find the taste better (after the whole wheat pasta the regular stuff seems to leave an after taste) a lot more healthier, and
heck, I'll be blunt, a lot less gassier - the regular pasta give us a lt more gas.
I've only had whole wheat pasta once or twice. Maybe next time I buy, I'll try it.
the soft wheat stuff is total crap though. it turns to mush in minutes.