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I can easily use ww spaghetti, linguine etc., without a change in flavor or consistency from white pasta.
But when I use ww for a pasta salad, I'm always disappointed in the texture and sometimes the taste. While I've gone back to white pasta for salads most of the time, just wondering if anyone else gets disappointed too in the way ww fusilli, penne or shells etc. taste and if you notice the texture change...??
I am not sure why, but it does taste better than regular whole wheat pasta from grocery store. I also love their
buckwheat noodles. They also appear to be much healthier.
I've used it if it's what is on hand, but it's never really the flavor or consistency I'd prefer.
Like an earlier poster, I have no issues with soba noodles. They're made of buckwheat, which, despite the name, is not related to wheat, and the flavor is markedly different.
That said, check packaging (if you can find it printed in a language you speak, anyway), because some soba noodles contain both buckwheat and wheat...generally not an issue, flavorwise, but for those with dietary restrictions, it's good to know.
I'm pretty lukewarm on it either way, though I will use it/eat it.
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