yankeefaninseattle
Cook
- Joined
- Sep 9, 2004
- Messages
- 69
Hey All,
I am determined to be able to eat pasta even on my new restricted carb lifestyle change. I need some answers from an experienced baker/cook.
1) W/ homemade pasta, can another type of flour be subbed for the semolina, or added w/ the semolina to decrease the actual carb count in the pasta itself?
2) Why is it that there are more carbs in pasta, rice, grains UNCOOKED than there are in cooked?
3) Is there a basic principle that needs to be learned/taught about making pasta? I mean, going w/ ? #1, is there a basic formula? Has anyone made pasta out of rye flour or oat flour for instance? Is it the semolina itself? What about whole wheat pasta? That comes from WW flour, right?
Thanks for digging your brains on this one. Do you know how many carbs are in pasta??? Although my body can't handle it anymore, I still want the luxury of eating some real pasta when I choose to suffer the consequences.
B.
I am determined to be able to eat pasta even on my new restricted carb lifestyle change. I need some answers from an experienced baker/cook.
1) W/ homemade pasta, can another type of flour be subbed for the semolina, or added w/ the semolina to decrease the actual carb count in the pasta itself?
2) Why is it that there are more carbs in pasta, rice, grains UNCOOKED than there are in cooked?
3) Is there a basic principle that needs to be learned/taught about making pasta? I mean, going w/ ? #1, is there a basic formula? Has anyone made pasta out of rye flour or oat flour for instance? Is it the semolina itself? What about whole wheat pasta? That comes from WW flour, right?
Thanks for digging your brains on this one. Do you know how many carbs are in pasta??? Although my body can't handle it anymore, I still want the luxury of eating some real pasta when I choose to suffer the consequences.
B.