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Pasta & Grains

Are you big on carbs? It's the bottom of the food pyramid; there's plenty to be had. Find and rate your preferred types of pasta, breads, rice, and more. Pop quiz: name the difference between fusilli, stelle, and manicotti (look under pasta varities for answer).

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7 days ago

Review Icon DogFoodMan reviewed barley in Grains:
I use barley to make hearty soups.Its a great base grain.I prefer hulled barley(despite its long cooking time)for its greater nutritive value,but regular medium barley or quick barley by quaker is good too.Its even heartier the longer it remains in the soup stock with the heat off,because it begins to swell up.
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votes 1 Helpful / 0 Funny / 1 Agree / 0 Disagree

58 days ago

Review Icon QueenaVerbosity reviewed Barilla Plus Pasta in Pasta Brands:
I was skeptical when I tried this, initially. But after cooking it up, you honestly cannot tell the difference. The texture is a little tougher, so just cook it a minute longer than you would your regular pasta if you like yours al dente. This is a healthier way to enjoy your pasta!
0 comments
votes 2 Helpful / 0 Funny / 0 Agree / 0 Disagree

122 days ago

Review Icon fforfoodie reviewed barley in Grains:
i love it with mushroom in beef broth. a versatile ingredient.
0 comments
votes 0 Helpful / 0 Funny / 0 Agree / 0 Disagree

130 days ago

Review Icon tlbs101 reviewed Barilla Plus Pasta in Pasta Brands:
This stuff is a blend of semolina and garbanzo bean flour. I like it much better than "whole wheat" pasta (using non-semolina). It is slightly lower in carbs and higher in protein than regular pasta. The taste is better than plain pasta, but the texture is a bit 'tougher' (but acceptable).
0 comments
votes 1 Helpful / 0 Funny / 1 Agree / 0 Disagree

134 days ago

Review Icon tlbs101 reviewed Banana Bread in Miscellaneous Pasta & Grains:
My (deceased) wife had a killer recipe that used sour cream in the mix. Mmmmm!
I should try and make it, myself, someday.
0 comments
votes 0 Helpful / 0 Funny / 0 Agree / 0 Disagree

151 days ago

Review Icon twansalem reviewed Ravioli in Pasta Varieties:
It tends to get a bad rap due to the Chef Boyardee junk in a can, which I did eat when I was in college because it's food and it's cheap. But if you get the real stuff at a decent restaurant, oh, heck, it can even be Olive Garden for that matter, it can be pretty good.
0 comments
votes 1 Helpful / 0 Funny / 0 Agree / 0 Disagree

151 days ago

Review Icon ayn reviewed Ravioli in Pasta Varieties:
I have only ever had ravioli in restaurants. Never had any that tasted bad, but that is probably because I never cooked any myself.
0 comments
votes 1 Helpful / 0 Funny / 0 Agree / 0 Disagree

151 days ago

Review Icon twansalem reviewed Spaghetti - long, round, and thin. Thicker than spaghettini in Pasta Varieties:
Spaghetti is good, and it's cheap, but it loses a star because it doesn't seem to work that well with everything. I've put it in stuff like tuna caserole when I was hungry but was way overdue for some grocery shopping, but if you go with something like rotini it works in just about anything.
0 comments
votes 1 Helpful / 0 Funny / 1 Agree / 0 Disagree

151 days ago

Review Icon CarrollCountyKid reviewed Penne - medium length tubes with diagonally cut ends in Pasta Varieties:
I had heard about this type of macaroni but I wanted a little bigger variety. I went to an Italian joint. I ordered nickel pasta. They threw me out.
0 comments
votes 1 Helpful / 1 Funny / 0 Agree / 0 Disagree

151 days ago

Review Icon twansalem reviewed Penne - medium length tubes with diagonally cut ends in Pasta Varieties:
It's pretty versatile, but for some reason I prefer rotini if you're looking for a pasta that works with just about everything. It's currently the only non spaghetti or macaroni pasta that I can buy cheaply in large quantities where I shop, so I use a lot of it.
0 comments
votes 2 Helpful / 0 Funny / 1 Agree / 0 Disagree

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