Thursday, August 30, 2007
Risking the scorn of a thousand Sicilian grandma ghosts, Tamalehawk occasionally partakes in whole wheat pasta, whenever he feels sad for the health of his tiny, trembling bird heart. This is the best whole wheat pasta he has found - virtually no taste difference from semolina, no strange aftertaste, no dominant wheat overtones. He wouldn't use the pasta water the same way as regular - it doesn't get as starchy and useful - but it pairs well with any number of sauces.
He experimented for a time with the whole wheat tortilla. No dice. It hardly captures the magic of Mexico. He converted completely to whole wheat hamburger and hot dog buns. Easy enough, the bun is usually playing support to a feature meat anyhow. Get a recognizable bun brand, though, or else the whole experience may be ruined. Don't mess with the Jewel buns, please. You're just playing yourself. Next up for Tamalehawk - do something with the bag of whole wheat flour that has been sitting in his freezer for perhaps six months.
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wait, whaddya do with the pasta water?ReplyDelete
Use it to thicken a sauce you're making. The starch helps bind the pasta together some. You can also cool it and feed it to your plants, they love it.ReplyDelete