Yesterday I was looking for whole wheat pasta and found there was some variation. They all said made from semolina. Is that just a type of wheat? I ended up buying Davinci 100% whole wheat because it only had one ingredient which was whole durum wheat semolina. Can anyone let me know about my choice and some things to look for when buying pasta?

I also bought a basil pesto sauce that I was hoping someone could let me know if it sounds ok. Ingredients in order are:
basil, soybean oil, garlic, romano cheese (cultured part skim milk, salt, enzymes, cullulose), olive oil, partially hydrogenated soybean oil, spice, salt, lactic acid, tortilla yeast, citric acid, pine nuts,natural flavors

Thanks!

I think your choice of both pasta and sauce are OK. This may be going outside of regular 'SBD' - but pure semolina pasta is actually moderate on the glycemic index, and IMHO would be OK on late P2 and maintenance. The Good Carbs cookbook (which is excellent, and I'd highly receommed it along with the SBD cookbooks) discuss semolina flour/pasta and the glycemic index in great detail. I personally have balanced SBD and low glycemic/Good Carbs into my every day eating regimen. This is just my personal experience. YMMV

Info on the Good Carb cookbook:
http://www.amazon.com/exec/obidos/tg...books&n=507846

Your pasta is fine. I use both DaVinci 100% whole wheat as well as Hodgson Mills Whole Wheat pasta. THey both say 100% durum whole wheat which is what you are looking for.

As for your sauce, it does have partially hydrogenated soybean oil and we normally should stay away from anything that was partially hydrogenated. You don't give the fat information so it might be very little but since I have to watch my cholesterol, I know that I would avoid it.

I love pesto and make mine from scratch. It's very simple if you have a small food processor. I'll post a recipe in the Phase I section when I get a chance.