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POLY-E's Photo POLY-E SparkPoints: (19,699)
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2/23/09 4:32 P

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Yes - isn't it annoying the mix wheat into everything? I know it's cheap and easy to handle but still...
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Guess, we'll have to brush up on our Japanese skills, then... Talk about exotic!
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OREAD_1's Photo OREAD_1 Posts: 1,421
2/23/09 4:06 P

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I had a similar experience with Soba, I must have read 20 packages of Soba before finding one that was 100% buckwheat. I can't share the brand since it is in Japanese!

Dutch proverb: “We grow too soon old and too late smart”

My mouse is on a break! Enjoy!


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OKW502's Photo OKW502 Posts: 637
2/23/09 9:16 A

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Well, I successfully found the De Boles pasta. I was disappointed to find it isn't 100% artichoke flour, however. All types are durum semolina-based and the artichoke is second ingredient. Also, the first store where I found it was selling an 8 ounce box for $2.99. Yikes! The second store had it for $1.99. It was very tasty, similar to a regular wheat, which makes sense. Not heavy like a whole wheat. Not sure who's buying this on a regular basis since it can't be gluten-free. I'll keep looking for a 100% artichoke flour pasta.

Cid

POLY-E's Photo POLY-E SparkPoints: (19,699)
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2/21/09 10:34 A

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UNEE - Thank you for sharing that recipe - I have saved it. It looks surprisingly easy to make. I will try that (when I am over my detox/low carb-diet I'm on these days).

OREAD - Some of the foods Dr.D recommends are so exotic and hard to find, I simply ignore his recommendations, and only try it out if I accidently find it in the stores.
We drove by an emu-farm one day, and we bought some steaks. They tasted really good.

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UNEEKNITTER's Photo UNEEKNITTER Posts: 1,556
2/21/09 8:24 A

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Actually, making your own pasta is really easy. I think sometimes I get lazy and forget things like this. But I make rabbit stew 1-2 times a month and make my own noodles for it now. I don't know how it will work with Artichoke flour so you may need more flour or less depending on the moisture content of it. This works great with spelt flour though! Enjoy!!

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=534599


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OREAD_1's Photo OREAD_1 Posts: 1,421
2/19/09 5:43 P

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I am really thankful I don't have to hunt down Emu or Ostrich! I don't know what it is like in Scandinavia but I have had great luck with on-line stores. I have a harder time with the Asian markets here, the labels are sometime very hard to figure out.

Dutch proverb: “We grow too soon old and too late smart”

My mouse is on a break! Enjoy!


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POLY-E's Photo POLY-E SparkPoints: (19,699)
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2/19/09 2:37 P

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Thanks a lot for that link!
Please return and tell us how the pasta actually tastes.

I have yet to find a store here in Europe where I can get that pasta. I found a link to a company in Cambridge, but their website wasn't very informative.
I have a friend who lives in Cambridge - maybe I can get him to look for it. Or make it an excuse to go and visit him!
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OKW502's Photo OKW502 Posts: 637
2/19/09 12:30 P

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Hi eat-right followers!
This web site will help you find a store where you can purchase their brand of artichoke flour pastas. Just found one at a natural food store in my town! Looking forward to trying it this weekend.

Good luck,
Cid: Type A+, Teacher genotype

http://www.deboles.com/store-locator/ind
ex.php


Edited by: OKW502 at: 2/19/2009 (12:32)
POLY-E's Photo POLY-E SparkPoints: (19,699)
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2/19/09 10:51 A

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You make your own pasta? How interesting!

Isn't that extremely difficult and time consuming?

Must taste great, I can imagine!

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UNEEKNITTER's Photo UNEEKNITTER Posts: 1,556
2/19/09 7:55 A

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I should ask my husband. I know he was looking for it at one time. I don't think he ever found it though. Most of the stuff out there pasta wise uses other fillers like corn or wheat in them. I have started making my own pasta at home using spelt flour for this reason as well as making my own bread.

Every day is a new day. Don't regret the past or you won't be able to go forward today.


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POLY-E's Photo POLY-E SparkPoints: (19,699)
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2/19/09 4:15 A

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In the last Geno Type Daily it says that Gatherers and Hunters should avoid traditional pastas and instead eat 100 percent artichoke flour pasta.
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My question is: Have any of you ever seen that type of pasta anywhere in the stores? And how does it taste?
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