Guest guest Posted February 11, 2009 Report Share Posted February 11, 2009 I believe I have developed two methods of preparing pasta that avoid the common nutritional problems of pasta. The first problem is that most whole wheat pasta has not been processed to remove phytic acid. The solution is to cook it the day before and let it sit overnight in the fridge. This should be equivalent of soaking. This solution does not address the enzyme inhibitors though. The advantage to this system is that it is easy and does not require special equipment. The disadvantage is that you have to plan ahead so for spontaneous chefs, it can present a challenge. To remove the enzyme inhibitors, sprout and dry wheat berries, grind them into flour and make your own pasta. This solution is far more labor intensive and does require some special equipment like a sprouter, dryer, grain mill and pasta machine. Of the two methods the later produces pasta with a better texture and flavor in my opinion. Plus the later method allows for spontaneity, provided you've prepared the sprouted grain flour ahead of time. I've also found that using egg and flour makes delicious egg noodles. Cheers, Quote Link to comment Share on other sites More sharing options...
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