It’s been reported over and over that people who ate more whole grains had a lower risk of diabetes.
Yet, according to Whole Grains - The Inside Story, the average American eats less than one serving of whole grains a day.
Isn't it funny, that those "poor" dishes that people ate because they were poor are "in fashion" again. Fiber Meets Flavor in New Whole-Grain Pastas writes the NY Times. According to the NY Times article, good whole-wheat pasta can cost up to $10.00 a pound. My cost: $1.00.
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| Whole-wheat pasta dough
For 3 servings
Ingredients
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour and 1/2 cup whole-wheat flour
• 2 tablespoons water
Directions
1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. COVER THE DOUGH AND LET IT REST for few hours. (Very important-go and do other chores). With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
Sagnette Nere con Cipolla
Whole-wheat Pasta with Onion - Sagnette Nere con Cipolla
Onion Sauce
1 medium onion (chopped)
1/3 cup olive oil
1 tsp. tomato paste
2 Dry red peppers chopped (optional)
1 cup water
Salt and pepper
Add olive oil and chopped onion in a small pan and saute' until golden. Add tomato paste and mix well with onion mixture. Add salt and pepper and red dry peppers. Simmer for a few minutes and add water. Continue to simmer in low heat for 15 minutes until the sauce is reduced. In the meantime, in a large pot of boiling water, add the pasta, cook 5 minutes and drain. Pour sauce over drained pasta and serve.
Images: ©2010 - LaCasa e Il Giardino |
