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Cooking Spagetti

azza

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azza Apprentice
azza
Posted

I have tried alot of companies and also tried different ways of cooking spagetti... Some companies ask for no adding of oil!! But I once tried it and ended up to be all mixed up, sticky and I had to throw it away! But even if I added oil I still need to change its water 2-3 times (because of the starch in it)! :huh: And ofcourse, whenever I add water to it, it shrinks! I found gluten-free macaroni made from "Corn", which is very easy to prepare and no need to change its water. But I wasn't able to find "Corn Spagetti" ;) ... Any suggestions to help me preparing it?

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tarnalberry Community Regular
tarnalberry
Posted

How much water are you using? Ideally, particularly for strand pasta, you use A LOT (I'm talking a gallon of water for four servings of pasta) so that it doesn't clump together. Using plenty of water (and a touch of salt to up the boiling point), and keeping a good boil going, I've never had it stick too much (without oil).

catfish Apprentice
catfish
Posted

Yes, you really can't use too much water. Don't add the pasta to the water until it is boiling, and stir it a couple of times during the first 1 or 2 minutes that you are cooking it.

Thomas Apprentice
Thomas
Posted

There are some great rice noodles options

crc0622 Apprentice
crc0622
Posted

I use the Tinkyada spaghetti noodles w/no oil and have not had a problem with sticking. I do put salt in the water and stir well after adding the noodles to make sure they don't stick at first, then let them boil away for 16 minutes. I don't even rinse them - just added pesto.

Celeste

Jax FL

Boojca Apprentice
Boojca
Posted

I use Tinkyada as well....the best, most "normal" tasting/feeling/acting that I've found so far...and I don't add anything to the water and it cooks great. The thing to remember with this type of pasta is that you can never use too much water, but you CAN cook it too long, which leads to the mess you describe. Try cooking it for the minimum amount of time on the box, and then keep checking it until it's done to the consistency you like.

Bridget

flagbabyds Collaborator
flagbabyds
Posted

I use tinkyada and it is y far the best gluten-free pasta i have evr had

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TeachK71 Rookie
TeachK71
Posted

Hi!

I use Quinoa pasta (which is a higher protein grain). The pasta is made with a mixture of Quinoa and corn. I like the texture much better than some other gluten free pastas and it is easy to work with.

Here is website Open Original Shared Link.

Hope this helps!

Kim

Jo Ann Apprentice
Jo Ann
Posted

Agree with Kim that Quinoa is the best pasta we've found; both the spaghetti and macaroni. Make sure there is enough boiling water, stir while cooking, rinse with hot water, and drain well. Only my grandson is celiac disease, but he likes this best of all we have tried including rice, brown rice, and corn. He loves mac & cheese and takes this for lunch, which the lunch cooks heat for him.

gf4life Enthusiast
gf4life
Posted

I tried Pastariso Vermicelli last night and it was gross! I got some accidently in one of my online orders, and I thought I'd try it. I'm glad I didn't have to spend money on it, because it was yuck. It stuck together even after cooking it the minimum amount of time and had this horrible bland taste that no one liked except my one son ate it with gluten-free soy sauce since it was more like mushed up white rice than pasta. Don't waste your money on this brand.

God bless,

Mariann

GEF Explorer
GEF
Posted

We purchased a variety of pastas tonight at the grocery store. Picked up some corn, rice and Tinkyada, just to experiment... you all have gotten me so interested! There's one that I hadn't heard about yet and thought I'd ask. It's called bionaturae - 100% organic rice, potato & soy spaghetti. And it's made in Italy! - a product of Tuscany :D I must say that this package of dried pasta looks very appealing... it actually looks like regular pasta. So, I'll let you know when I actually get to eat it. :lol: Anyone tried this yet?

Open Original Shared Link

Gretchen

Pegster Apprentice
Pegster
Posted

I ate gluten-free pasta all over Italy. I almost spit it out the first time I tried it because I was so sure it was regular pasta. My guess is any pasta manufactured in Italy would probably be great because their understanding of celiac disease is so much better than in the U.S. I buy corn pasta made by Le Veneziane at an Italian market (Claros) here in Southern California. Look for "Senza Glutine" on the packaging. Risotto is also really good with marinara sauce and it's available in regular grocery stores.

CarolynM Newbie
CarolynM
Posted

Mrs. Leeper's brand makes rice and corn spaghetti, also corn spiral pasta, probably other items but my store only carries these. I like the corn a bit better but both are good. I can find them in my local Kroger grocery. They have been on sale for the past few weeks - I stocked up. My entire family enjoys it. Bonus - Mrs. Leeper's Company donates money for celiac sprue and autism research.

  • 2 weeks later...
kactuskandee Apprentice
kactuskandee
Posted

Pegster,

Do you have an online source for Le Vensziane (Senza Glutine). I found this

Open Original Shared Link

and am wondering if all Italian made gluten-free pastas are as good as the one you buy. I'm in SoCal too, but in a remote area not near any Italian markets.

Thanks heaps...

So far all the US made spaghetti products I've tried are yucky!

Happycat Rookie
Happycat
Posted

I like Tinkyada better than regular spaghetti! I also cook it for 16 min. with salt then I drain and rinse for a few seconds. Delicious!

Lisa

kactuskandee Apprentice
kactuskandee
Posted

Thanks Lisa, I just ordered some Tinkyada from vitacost.com. I'm not happy with the quinoa I've used.

sweetie101282 Apprentice
sweetie101282
Posted

GEF I totally love the bionaturae pasta, especially their macaroni noodles. I have to restrain myself from making a fast tuna-pasta salad every day for lunch with it! I just bought 3 different brands though last time i went pasta shopping so i could compare the taste - tink., glutino, and the bionaturae spaghetti... I'll let you know the results of my experiment!

amy

kactuskandee Apprentice
kactuskandee
Posted

By all means Sweetie, let us know what your results are.

I finally got my Tinkyada (the elbow mac came but not the spaghetti) and have it almost gone. Found out my local health food store has it so bought some today and also asked them to order the Tinkyada WHITE rice speghetti...We'll have to see what the difference it. So far I'm VERY please with Tinkyada..thanks everyone, for the tips on using LOTS of water.......Yay..Canada! ..you've got a great product there!! :D

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