Multi-grain pasta - Spaghetti
Have you ever been on the pasta isle, picking out your noodles. There are so many options out for you to choose from today. I decided to try those multi-grain spaghetti noodles. They look brown, like the wheat bread of pasta. They have the same boiling directions as normal spaghetti noodles do, and when I was done, I added a bit of butter to prevent them from sticking. They had a more firm texture, and with out sauce, quite a different taste. They have a wheat, grain flavor. When I put my tomato sauce on them, you could not tell the difference except for the texture, like al dente with out trying. I think they would do well with both light and heavy sauces due to the texture. My tomato sauce, in case any one wanted to know an easy recipe, is this: I start out with tomato sauce, plain. I use two large cans. Then I add a can of crushed tomatoes. They come in all flavors, from Italian to diced onions and peppers added. You could use any type you wish. I then saute half a small red onion, two gloves of garlic and mushroom. Then I add ground turkey meat. I feel that ground sausage would be too flaverfull, but ground beef would be fine as well. I add this to my tomato base, and simmer for about an hour. I ad salt, basil and oregano about half way through. It makes a wonderful spaghetti sauce. If any one has tried these type of noodles, tell us what you think!