It's often assumed that because I'm raising boys - tween boys - we eat a lot of pasta. It's a known fact that boys do eat a lot, and the presumption is that this includes pasta. The truth for us is that we actually only it eat twice a month. Some months less, and other months more, but on average once every two weeks.
It's not that we don't like it, because we really, really do, it's just that we also like soup, rice, quinoa, lentils, potatoes and bread, and one can only have so much starch in their life if you know what I mean.
And when the shock of how little pasta we eat wears off, I shock people again when they find out that we don't just keep one kind of pasta in the cupboard. Nope, we often have four different varieties in the cupboard: regular pasta, whole grain pasta, spelt pasta and brown rice pasta, and I use them all.
Let's start with regular pasta. I know that white-flour based products are the plastic water bottles of the food world, but there are just some dishes that require it. If I'm making a decadent lobster mac and cheese, or proper carbonara I usually go with a regular pasta. Please don't hate me. I just think it truly tastes better and when there's copious amounts of cream, butter or cheese in the dish I'm not sure that the type of pasta used really matters all that much.
Whole grain pasta is probably one of the most used pastas in our house. We use it when I'm in need of a quick meal, or a comforting one, and I would say it's our "regular" pasta. We like to eat it with veggies or in lazy lasagna.
A new discovery to me last year was brown rice pasta and can I tell you - I love it. Cooking it requires a little more care, for if it overcooks it's a little gummy, but it's gluten-free and delicious and works well as an everyday pasta as well.
Spelt pasta isn't eaten all that often in our house but I do keep it on hand for those days that I'm feeling ultra healthy. I'm told that it's higher in protein than whole grain pasta making it a nice pasta replacement when eating a vegetarian meal.