This has been a dream of mine for so long now, finally I’ve accomplished creating this recipe and it turned out wonderful.  The pasta was incredible, it took me back to hand-made great-grandma memories, and I felt transported to old world cuisine and time.  The pasta was tender but firm, and with the little bits of fresh basil and oregano, I could have eaten it with just a drizzle of really good olive oil, and salt & pepper.  What I have created here is great food!  But wait there’s more, it’s also a white pasta that is healthy and good for you!

The white wheat flour I use is Bob’s Red Mill, Organically grown & certified unbleached unbromated.  Why not whole grain?  Read the following “FYI” info, and check out the link, on my blog, or quite simply, the reason is, the white sourdough does not spike up insulin as high as all other types of breads do, including and even more so with whole grains.  Plus the benefits last for hours.  However not all sourdough is created equal, almost all mass-produced sourdough products, are not really sourdough.  Most have yeast added, which means the long fermentation that makes sourdough probiotic and grows lactic acid was not done, and they are only sourdough flavored.  Also most use cheep bleached, highly processed, enriched, flour, which turn into sugars.

FYI   [Prof. Terry Graham studied four types of breads to determine which had the most positive health effects when it comes to carbohydrate metabolism, blood sugar and insulin levels “With the sourdough, the subjects’ blood sugar levels were lower for a similar rise in blood insulin,” said Graham, whose findings are to be published in the British Journal of Nutrition. “What was even more interesting was that this positive effect remained during their second meal and lasted even hours after. This shows that what you have for breakfast influences how your body will respond to lunch.”   He said it’s likely that the fermentation of the sourdough changes the nature of the starches in the bread, creating a more beneficial bread.  And while sourdough came out on top, the whole wheat varieties used in the study came out on bottom – even below white bread.] see links for more info.

Recipe for pasta, and  “Bolognese Sauce with Seasonal Fresh Vegetables”, more will be posted soon.  Also Organic White Flour Sourdough Tortillas  and  Probiotic Home Made Sourdough Bread are on pervious post. Listed under, Videos and Recipes, and the drop down, Bread Recipes & Videos.  Also https://pamstacticalkitchen.com/2013/10/07/sourdough-pasta/

*Eat in balance with complete meals, too much of a good thing is still too much.

UPDATE MORE EVIDENCE of SOURDOUGH HEALTH BENEFITS  4-18-20  Celiac patients can eat can eat true sourdough!  See link below.

http://www.sciencedaily.com/releases/2011/01/110119120406.htm#.U1GlNxeehUY.facebook

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