What's the best and most healthy pasta?

What's the best and most healthy pasta?

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  1. 2 weeks ago
    Anonymous

    rice

    • 2 weeks ago
      Anonymous
      • 2 weeks ago
        Anonymous

        >calling other people moronic when you don't know that rice noodles exist
        nothing made with wheat will ever be healthy

        • 2 weeks ago
          Anonymous

          why would rice be more healthy than wheat

    • 2 weeks ago
      Anonymous

      >calling other people moronic when you don't know that rice noodles exist
      nothing made with wheat will ever be healthy

      Too bad about the arsenic and mercury huh?
      If you wanna be a health gay you just dont eat that much carbs.

      • 2 weeks ago
        Anonymous

        >the arsenic and mercury
        what? Arsenic isnt common and you can just rinse the product. Mercury, i dont remember even being mentioned before. Im not claiming youre wrong about limiting carb intake but I am more just confused

  2. 2 weeks ago
    Anonymous

    >barilla
    ngmi

    • 2 weeks ago
      Anonymous

      it was the first google result homosexual

    • 2 weeks ago
      Anonymous

      it was the first google result homosexual

      APOLOGIZE

  3. 2 weeks ago
    Anonymous

    the kind you make at home

    • 2 weeks ago
      Anonymous

      Probably this maybe tbh fr I think but I don't really know man so ya know you do you but honestly? I dunno bro but yeah for sure probably.

      • 2 weeks ago
        Anonymous

        im a moron
        how does it turn from dough to noodles from being rolled with the pin at :24 seconds in the video

        • 2 weeks ago
          Anonymous

          It's a chitarra. It has strings like a guitar that cut the pasta.

          • 2 weeks ago
            Anonymous

            cool thanks anon

        • 2 weeks ago
          Anonymous

          that wasn't part of OPs question

  4. 2 weeks ago
    Anonymous

    a healthy and good pasta would probably be the best and most healthy.

    • 2 weeks ago
      Anonymous

      so true

    • 2 weeks ago
      Anonymous

      yes

  5. 2 weeks ago
    Anonymous

    Probably chickpea pasta.
    I get it some times, but i mainly get whole wheat pasta because the starchy leftover water is good for sauces. I dont know if the chickpea stuff would work the same and dont want to risk it.

    • 2 weeks ago
      Anonymous

      chickpea is highly processed

      • 2 weeks ago
        Anonymous

        Okay? What does that mean? Why is it bad?
        Wheat is highly processed from a grass seed to becoming flour you can bake with.

    • 2 weeks ago
      Anonymous

      Quinoa flour

      not pasta, pasta that we are talking about in this thread is semolina

      https://i.imgur.com/iRj9sTJ.png

      Alex the French guy graded industrial pasta here https://www.youtube.com/watch?v=v_XMTvAgpEw (picrel). I buy only La Molisana and really like it.

      half of these are the exact same product repackaged.

      So imagine that, as usual on Culinaly its a bunch of homosexual morons who dont know shit about anything. Nobody mentioned the two prime factors for selecting good pasta.

      1. bronze cut
      2. not made in muttmerica.

      1, it has rougher surfaces and holds sauce better
      2, no additives. all american manufactured grains have various additives intended for healthiness. these enrichments bother some people (like me) so i cant eat american made grains.

      also, whole grain is a buzzword and means effectively nothing nutritionally.

      • 2 weeks ago
        Anonymous

        #1 goes without saying for anyone who knows anything about pasta

      • 2 weeks ago
        Anonymous

        The actual reason to avoid american grains would be the pesticides and GMO's, not a little bit of added vitamins.

        • 2 weeks ago
          Anonymous

          Those pesticides are used world wide on all grains. Oats, spelt, wheat, corn, rice. It is universal, glyphosate is inescapable. It's a different topic since some people are not bothered by it. It is always bad, grains are all always bad, but they are still different topics.

          And yes, every single country uses them on commercial grains.

          • 2 weeks ago
            Anonymous

            can you grow your own or is it too hard

            • 2 weeks ago
              Anonymous

              You can but harvesting grains is notoriously painful. Look up the process of harvesting wheat. It's agony without tools and even with tools you have to grow a LOT.

  6. 2 weeks ago
    Anonymous

    I'm thinkin it might be couscous but I could be wrong

  7. 2 weeks ago
    Anonymous

    whole grain pasta. I don't know the how the legislation in your country works, but be sure they used the whole caryopsis (with also the germs) and they didn't just make refiened flour and add the husk afterward

  8. 2 weeks ago
    Anonymous

    None of them are healthy moron bait Black person

  9. 2 weeks ago
    Anonymous
  10. 2 weeks ago
    Anonymous

    Quinoa flour

  11. 2 weeks ago
    Anonymous

    While wheat is the best choice. Higher in fiber and phytonutrients, lower in calories. All the expensive "protein pasta" varieties tend to have binding/thickening/emulsifying agents or whatever. Just ignore them and stick with the whole grains God gave us.

    • 2 weeks ago
      Anonymous

      I agree. Whole wheat pasta is great, plus unlike whole grain rice it isn't a b***h to cook.

    • 2 weeks ago
      Anonymous

      >wheat
      >phytonutrients
      I think the word you were looking for is "antinutrients".

  12. 2 weeks ago
    Anonymous

    whole grain penne is pretty good, I like how it has a mildly nutty taste.

  13. 2 weeks ago
    Anonymous

    No the gluten free lentil shait

  14. 2 weeks ago
    Anonymous

    Alex the French guy graded industrial pasta here https://www.youtube.com/watch?v=v_XMTvAgpEw (picrel). I buy only La Molisana and really like it.

    • 2 weeks ago
      Anonymous

      DeCecco and Barilla are the two I buy. Barilla is good enough and isn't much more than store-brand pasta

    • 2 weeks ago
      Anonymous

      i know that barilla is overpriced trash but i love how shiny smooth it is :))

      • 2 weeks ago
        Anonymous

        yeah it's smooth like your brain. Texture means more surface area for the sauce to stick to.

        where do you even get pasta at the top i've never seen any of those at wegmans or whole foods or even kroger

        here in keknia Kaufland has La Molisana (and for a good price) so every once in a while I make an extra trip and buy them by tens of packs at once. I remember seeing De Cecco somewhere but it's a bit pricy. The other two I haven't seen around.

        • 2 weeks ago
          Anonymous

          These

          https://i.imgur.com/fKX08tm.png

          [...]
          APOLOGIZE

          from Barilla have been pretty good. Also, I've seen De Cecco at my local Stater Bros. I'll try it out.

        • 2 weeks ago
          Anonymous

          >Texture means more surface area for the sauce to stick to
          thats a myth you stupid redditor

    • 2 weeks ago
      Anonymous

      where do you even get pasta at the top i've never seen any of those at wegmans or whole foods or even kroger

  15. 2 weeks ago
    Anonymous

    chickpeas and lentils are not motherfricking pasta

    you can make pasta from all kinds of ingredients (zucchini/other squash varieties, pea or corn mash) but its not the real deal

    therefore shut the frick up, you dont know what you're talking about

  16. 2 weeks ago
    Anonymous

    i spent a year or so eating whole wheat pasta thinking it was "healthier". then i realized whole wheat pasta doesn't stick as well to the sauce and that the different in "healthiness" was marginal and that you're better off cutting out those carbs completely

  17. 2 weeks ago
    Anonymous

    lentil pasta is surprisingly tasty

  18. 2 weeks ago
    Anonymous

    rigatoni
    it's fatter than ziti so there's more air therefore less pasta

  19. 2 weeks ago
    Anonymous

    whole wheat is good if gluten doesn't cause you to shit blood

    black bean pasta is also alright, although whole wheat with some form of bean may be better than just bean or bean on bean OwO

    avoid pastas with any kind of rice flour. that stuff is worse than wheat in every way. higher glycemic, lower nutrition, more arsenic than anything else you'd be eating instead

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