Poll: How much pasta is too much? How many times can you serve pasta for dinner before your family

E

evan

Well-known member
can kick you out of the kitchen?

I and Better Half have had pasta for dinner AT LEAST four times a week for the last couple of months. While I can eat pasta every day (- and probably for every meal), Better Half is ready for a change.

I'm just wondering how often other families have pasta for dinner (- or lunch).

I know I might be a little over the top, pasta wise, but hey, it could be worse, right? smileys/wink.gif

 
We love pasta, so 4x a week would get no complaints here.

I will edit this to say it is usually a side and not the base of the meal.

We have spaghetti and meatballs several times a month, since that is DH's favorite.

I used to make pasta-based meals a lot more when it was just DH and I.

 
It certainly could be worse. We have pasta perhaps once a month or so. We love the stuff

but all those carbs are not great for us.

 
Once a week with a proper recipe, twice if it's a base for a mishmash of leftovers, three times if

being added to soups or stews counts.

 
About once every couple of weeks here. Usually just spaghetti

but sometimes lasagna, beef stroganoff with egg noodles (does that count?), even German spaetzle. But usually just plain ol' spaghetti and meatballs. The others are a rare thing.

 
I usually make a pasta dish at least once a week, sometimes more often. Some are

heavy on veggies and ones made with scallops or shrimp are also favorites.

 
I eat mostly vegetarian, so I have pasta as a main dish at least twice a week, sometimes 3x. It's

pretty challenging, trying to come up with new, interesting ideas that are not only meatless, but fairly low in fat.

 
Have you all tried either Jerusalem Artichoke Pasta or Kamut? They're both new favs.

I can only get them through my gourmet health food store, they're not available at the local grocery store. Kamut is protein based and so much better than whole wheat pasta.

 
Texture is smooth. Picture someone (me) who would only eat vermicelli...and now I like Kamut. That

has to say something. I discovered it after I started looking for lower carb foods to ward against the insulin issues. My husband I both like it very much!

If you go to google and type in Kamut you will find all kinds of info about it. It's a product of primarily Eden Foods.

 
Eva, IMHO, Kamut is just as good as vermicelli. Do a google search and you'll find all kinds of

info about it. Eden Foods puts most of it out.

 
Next time I get a box of Kamut, I'll give the info so you can call and find out where the local

distributor in your area is.

 
I'm just concerned about possible gumminess or not enough substance to allow an al dente texture,

etc., which many times has more to do with a particular brand, rather than a type of pasta, but sometimes it has to do with the specific grain.

 
Meryl, I've never experienced gumminess, great al dente texture;

I put it in boiling water and it's done quicker than normal pasta. I keep tasting it til I get it where I want it, which is al dente. I just love it! I seved pasta sauce over, pesto, everything's good.

 
Well, Marsha, you've convinced me - I'm going to try it! I'm at the health food market about twice a

week, so I'll pick it up then. Thanks!

 
Meryl, I find as soon as I put the pasta in the boiling water, it's done pretty darn quick. I would

suggest keeping a real close watch so you have to the point you want, it won't be long!!!

 
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