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What Brand Of Pasta Do You All Buy?


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44 replies to this topic

#31 seraphim

 
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Posted 23 June 2013 - 05:23 PM

Tinkyada for us. Only thing I can tolerate right now anyhow but never did enjoy corn pastas. Just rice noodles.
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#32 w8in4dave

 
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Posted 24 June 2013 - 05:05 AM

My daughter is vegetarian , ( not that , that makes a big dif in this thread) but she came to visit and I was telling her that I had bought some gluten-free pasta. She said the rice ones were really good. I know I have had rice noodles b4 and like them. 


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#33 CarolinaKip

 
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Posted 24 June 2013 - 09:58 AM

I like Tinkyada. I have found. depending on the shape, I may cook it longer and or rinse it after cooking.


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How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving and tolerant of the weak and strong. Because someday in your life you will have been all of these.
George Washington Carver


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#34 Lightforth

 
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Posted 25 June 2013 - 08:34 AM

I'm very happy for this thread! I'm new and I just made spaghetti last night with De Boles rice spaghetti. OMG it was NASTY. Weird tasting and like a thick glutinous sludge in my mouth. BLEAH. 

Sorry I have nothing to contribute as I'm still experimenting, but thank you all! 


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#35 notme!

 
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Posted 25 June 2013 - 08:50 AM

go for the 'tink' - it's very "forgiving"  :)


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arlene

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#36 w8in4dave

 
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Posted 25 June 2013 - 04:33 PM

Ty because I just made something with De Boles, I ate it but didn't like it!!! 1st the water was super thick as it was boiling, would of been good for gravy!! They package said do not over boil so I boiled it 3 minutes less than they said ... It sucked up all the gravy I had and it was a big pile of mush!! Yuk!!! I will cook the rest up for the cats or something I am not sure!! Good thing I didn't try it on hubbs 1st! I just bought what they had at the store!! I guess I'd better buy some on line. pftttt!! Well I love to order on line!! :) I will go for the Tink next time!! :) 


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#37 Lisa

 
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Posted 25 June 2013 - 05:28 PM

You are correct on every point you made.  Gluten free pasta will never be the same as we remember....it's a different animal.  I use it for spaghetti and it may last one day, as left overs, with the sauce combined.  It does suck up liquids and leftovers are not too good.

 

Over cooking gluten free pasta is not too good.  You have to experiment and try different brands.  I do like Sam Mills (found at my local Food Lion) and I can't wait to order some Depuma's Gluten Free Fresh Raviolli.

 

 Maybe someday it will be the pasta of the past. :)


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Lisa

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"Not all who wander are lost" - JRR Tolkien

#38 w8in4dave

 
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Posted 25 June 2013 - 08:54 PM

I am not a big fan of pasta anyway or bread!! hahaha must be my body knew i was allergic :) Not really I was forced to eat Biscuits and Gravy as a child and sense then I have never been a big fan of Bread!! Specially wet bread!! noodles I am not a big fan of because Hubbs loves them and eats them at just about every meal!! I get sick of them! So when I am in the mood, they'd better be good!! 


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#39 shadowicewolf

 
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Posted 25 June 2013 - 10:29 PM

Ancient quinoa is somewhat forgiving if it is overcooked, but it depends on the shape. Elbows hold up better than any other shape.


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#40 GlutenStinks15

 
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Posted 26 June 2013 - 05:28 AM

I've had good luck with the rice & corn pasta at Target. It's the store brand, Archer Farms, & it's made in Italy.  I've tried several rice-only brands, & they seemed really starchy. One brand turned the cooking water gelatinous.  However, Target has no dedicated gluten-free section (in spite of my FB posts...lol) so you'll have to look for it in the pasta section.

 

 

After seeing your post, I bought some of the Archer Farms Fusili last night - WOW. I am hooked! Thank you, bc if not for your post I never would have tried it!


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#41 w8in4dave

 
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Posted 26 June 2013 - 05:43 AM

After seeing your post, I bought some of the Archer Farms Fusili last night - WOW. I am hooked! Thank you, bc if not for your post I never would have tried it!

Maby I will try this one 1st!! After all Target is one of my Fav stores !! 


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#42 jerseyangel

 
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Posted 26 June 2013 - 06:27 AM

We like Tinkyada. I boil it in a *lot* of salted boiling water, and only until slightly undercooked.
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#43 Pegleg84

 
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Posted 26 June 2013 - 10:37 AM

I always know it's done when all the starch rises to the top.

 

A suggestion, no matter what kind of pasta you're using: undercook it a little (al dente), rinse it it cold water, then put it in with whatever sauce or such your having it with and let it heat back up in it. That seems to help get the starch off and it holds together a bit better.


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~ Be a light unto yourself. ~ - The Buddha

- Gluten-free since March 2009 (not officially diagnosed, but most likely Celiac). Symptoms have greatly improved or disappeared since.
- Soy intolerant. Dairy free (likely casein intolerant). Problems with eggs, quinoa, brown rice

- mild gastritis seen on endoscopy Oct 2012. Not sure if healed or not.
- Family members with Celiac: Mother, sister, aunt on mother's side, aunt and uncle on father's side, more being diagnosed every year.


#44 Lisa

 
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Posted 26 June 2013 - 01:42 PM

I always know it's done when all the starch rises to the top.

 

A suggestion, no matter what kind of pasta you're using: undercook it a little (al dente), rinse it it cold water, then put it in with whatever sauce or such your having it with and let it heat back up in it. That seems to help get the starch off and it holds together a bit better.

Great suggestions.  Thanks


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Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#45 squirmingitch

 
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Posted 26 June 2013 - 06:42 PM

Another fan of the Ancient Harvest corn/quinoa pasta here. We have tried many, many gluten-free pastas & this one is GOOD.


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Self diagnosed dh Sept. 2011~~~ confirmed dx July 18, 2012
Gluten free Dec. 2011
Soy free Dec. 2011
Hubs self diagnosed dh March 30, 2012
Hubs gluten free March 30, 2012

Summer 2013 We both have added back a little soy which is near unavoidable & we are doing okay with that small amount.

 





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