switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake
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@sunsunsun said in switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake:
Italian regular semolina pasta
I eat semolina pasta occasionally, semolina flour is less processed and particles are too big to get easily mixed with chemicals. And I think semolina maintain some vitamins and minerals unlike refined flour so there is no need to fortify it. Just it is not a fast food and takes longer time to cook so it is not a convinience food for most fast living americans. For an italian peasant no problem, he can contemplate boiling pasta all day long
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@Gardner semolina pasta takes like 11-12 min to boil from dry. when cooking it I use just enough water so that it boils and almost all the water is evaporated in 11-12 minutes and whatever small amount left is starchy and can be used to make into the sauce. boil and toss water method seems wasteful af pouring all the leached vitamins and minerals down the drain. actually thanks for reminding me I am gonna have spaghetti for dinner made this way with ground beef and tomato sauce. I ate a vegetarian person's cooking for dinner for the past few days and it has been supremely unsatisfying so having this is going to be nice. I use Molisana dry pasta noodles and the ones I get don't have anything added to the semolina. Check labels though because it is hit or miss sometimes.
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@sunsunsun said in switched to brown rice, cut back granulated sugar, increased vegetable (even raw) intake:
@Gardner semolina pasta takes like 11-12 min to boil from dry. when cooking it I use just enough water so that it boils and almost all the water is evaporated in 11-12 minutes and whatever small amount left is starchy and can be used to make into the sauce. boil and toss water method seems wasteful af pouring all the leached vitamins and minerals down the drain. actually thanks for reminding me I am gonna have spaghetti for dinner made this way with ground beef and tomato sauce. I ate a vegetarian person's cooking for dinner for the past few days and it has been supremely unsatisfying so having this is going to be nice. I use Molisana dry pasta noodles and the ones I get don't have anything added to the semolina. Check labels though because it is hit or miss sometimes.
Yeah, it depends on the thickness of pasta and how it was processed. I choose brands of semolina pasta that take longer cooking , I believe those are less processed but anyway most brands I tried ,italian or local, were good
