Anyone else try this whole wheat pasta fortified with Omega 3? The idea is to have pasta with protein and fiber, to be more healthy, plus whatever the special magic of Omega 3 fatty acids is. One brand is Barilla Plus. I’ve also tried a brand of refrigerated fresh pasta like this, can’t remember the brand name.
My verdict after 3-4 tries is that it tastes OK, but has a long lasting fishy aftertaste and doesn’t digest well. Spry Spouse doesn’t really notice any difference from regular pasta.
I love it, it’s the only pasta I’ll buy. As for not digesting well, if you aren’t getting enough fiber (most Americans are only getting about half of what they need) and you suddenly up the fiber intake, it tends to cause gas and, uh, loose stools. If you give yourself some time to get used to the increased fiber, and do it gradually, it shouldn’t be too much of a problem.
I never noticed a fishy aftertaste, but it is definitely different from regular pasta… You can’t eat it thinking it’s supposed to be exactly like regular pasta but healthier for you.
I like the Barilla Plus, but I have noticed that it sort of soaks up a lot of the cooking liquid, so I have to compensate for that when I use it in soups, stews or casseroles. Nobody has noticed any difference in taste or texture, and I feed some of the pickiest eaters on the planet.