"Poor" Dishes - Whole-wheat Pasta Ribbons with Onion - Sagnette Nere con Cipolla

We know that whole grains are better than refined grains because of fiber, vitamins, and minerals.
It’s been reported over and over that people who ate more whole grains had a lower risk of diabetes.

Yet, according to Whole Grains - The Inside Story, the average American eats less than one serving of whole grains a day.

Isn't it funny, that those "poor" dishes that people ate because they were poor are "in fashion" again. Fiber Meets Flavor in New Whole-Grain Pastas writes the NY Times. According to the NY Times article, good whole-wheat pasta can cost up to $10.00 a pound. My cost: $1.00.

Whole-wheat pasta dough

For 3 servings

Ingredients

• 1 egg, beaten

• 1/2 teaspoon salt

• 1/2 cup all-purpose flour and 1/2 cup whole-wheat flour

• 2 tablespoons water

Directions

1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.

2. On a lightly floured surface, knead dough for about 3 to 4 minutes. COVER THE DOUGH AND LET IT REST for few hours. (Very important-go and do other chores). With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.

Sagnette Nere con Cipolla

Whole-wheat Pasta with Onion - Sagnette Nere con Cipolla

Onion Sauce

1 medium onion (chopped)

1/3 cup olive oil

1 tsp. tomato paste

2 Dry red peppers chopped (optional)

1 cup water

Salt and pepper

Add olive oil and chopped onion in a small pan and saute' until golden. Add tomato paste and mix well with onion mixture. Add salt and pepper and red dry peppers. Simmer for a few minutes and add water. Continue to simmer in low heat for 15 minutes until the sauce is reduced. In the meantime, in a large pot of boiling water, add the pasta, cook 5 minutes and drain. Pour sauce over drained pasta and serve.

Images: ©2010 - LaCasa e Il Giardino