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Had A Wonderful gluten-free Pasta Last Night

hathor

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hathor Contributor
hathor
Posted

I'm new to going gluten-free and this board. So perhaps you all know this already.

But last night I tried a gluten-free pasta by Bionaturae that was great. I had tried the Tinyada pasta people seem to like so much, but it seemed too mushy for me. (Or perhaps my husband overcooked it :lol: )

Anyway, the Bionaturae stuff cooked up to al dente very nicely (by my hubby again) and I didn't feel deprived at all.

I found this at Whole Foods.

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RiceGuy Collaborator
RiceGuy
Posted

Thanks for the tip!

As for Tinkyada, I'd have to guess it was overcooked, as I have found it to be very good. In fact, better than even the best durum semolina pastas I've had. From my experience, wheat pastas tend to get mushy quite soon after they are al dente, while the Tinkyada pastas hold up far longer. The cooking is slightly different though, so perhaps it's just a matter of getting accustomed to it.

ArtGirl Enthusiast
ArtGirl
Posted
last night I tried a gluten-free pasta by Bionaturae that was great.

Thanks for the tip, Hathor. It's always nice to have a choice.

Isn't it great to make a gluten-free meal that's successful and that others enjoy as well?

angel-jd1 Community Regular
angel-jd1
Posted
I'm new to going gluten-free and this board. So perhaps you all know this already.

But last night I tried a gluten-free pasta by Bionaturae that was great. I had tried the Tinyada pasta people seem to like so much, but it seemed too mushy for me. (Or perhaps my husband overcooked it :lol: )

Anyway, the Bionaturae stuff cooked up to al dente very nicely (by my hubby again) and I didn't feel deprived at all.

I found this at Whole Foods.

Isn't it great to have a "normal" meal with your family?!?! Congrats on finding a pasta that you like. I tried several before deciding on Tinkyada for my favorite :)

I had pasta last night too........fettuchini alfredo with chicken MMMM

-Jessica :rolleyes:

RiceGuy Collaborator
RiceGuy
Posted

I just looked up their web site:

Open Original Shared Link

Seems they use potato and soy in it too. I can't eat nightshades right now, and thankfully I'm quite happy with Tinkyada anyway (except maybe the price).

Guhlia Rising Star
Guhlia
Posted
I just looked up their web site:

Open Original Shared Link

Seems they use potato and soy in it too. I can't eat nightshades right now, and thankfully I'm quite happy with Tinkyada anyway (except maybe the price).

Try shopbydiet.com. They often have Tinkyada on sale for $2.79 a bag. If you order $100 or more you get free shipping if the weight's under 10 lbs. You can sign up for e-mail notices of sales, they change about once a week. They also have TONS of other great gluten free products.

hathor Contributor
hathor
Posted
  • Author
As for Tinkyada, I'd have to guess it was overcooked, as I have found it to be very good.

I've got a different shape in the pantry; I'll see if that makes a difference too. I'll also be the one to cook it. I really appreciate my husband cooking on the weekend, but he never wants to test pasta -- or anything else. (So whether things are mushy or crunchy seems to be a matter of luck :rolleyes: Still, better than cooking all the meals myself!) Others have said this type of pasta is so good, so I was really surprised at our experience.

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Rusla Enthusiast
Rusla
Posted

Welcome to the board hathor. As for rice pastas if you don't cook them enough they are like a rock and if you cook them too long they are like wallpaper paste. Your husband cooked them too long.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Last night, I made Tinkyada Pasta covered in Skyline (Cincinnati Chili), Cheese and Hot Sauce.

It felt like I was back in Ohio.

I will have to try the pasta you had. ow expensive was it? (Hopefully cheaper than Tinkyada)

hathor Contributor
hathor
Posted
  • Author

$3.49 for 12 ounces. I thought it was worth it, though. It was so great to have a nonmushy pasta. We sauteed some dinosaur kale (first time trying it -- seems milder than the regular stuff) and added that to the sauce, too, so I felt especially healthy.

We follow a vegan diet, so finding a good pasta is important.

RiceGuy Collaborator
RiceGuy
Posted
Try shopbydiet.com. They often have Tinkyada on sale for $2.79 a bag. If you order $100 or more you get free shipping if the weight's under 10 lbs. You can sign up for e-mail notices of sales, they change about once a week. They also have TONS of other great gluten free products.

Interesting, as I just paid $2.69 for a pound of the spaghetti one. Many of the other shapes don't even have a whole pound, but come in 12 or 14 oz bags <_< .

Also, the Bionaturae pasta is apparently NOT made in a gluten-free dedicated facility, but they also make wheat products, so I'm not so excited about that. Being imported, I'm sure the price is higher too.

Guhlia Rising Star
Guhlia
Posted
Interesting, as I just paid $2.69 for a pound of the spaghetti one. Many of the other shapes don't even have a whole pound, but come in 12 or 14 oz bags <_< .

Also, the Bionaturae pasta is apparently NOT made in a gluten-free dedicated facility, but they also make wheat products, so I'm not so excited about that. Being imported, I'm sure the price is higher too.

I've found the Bionaturae pasta to be no more expensive than Tinkyada, but certainly no where near as good. I have two bags of it sitting here that I got for my birthday that I just don't know what to do with. We don't like the stuff. It has a really odd texture, I thought.

It's regularly $2.99 at shopbydiet.com, I think it goes on sale for about $2.79, but it could be less, I'm not sure. It's a heck of a lot cheaper than $6 which is what my local grocery store charges for it!!!

Mango04 Enthusiast
Mango04
Posted

I actually really like Bionaturae. I would eat it lots if I could have soy :)

par18 Explorer
par18
Posted

I happen to like "Glutino" pasta and their bread. I have tried some of the other brands but most seemed too "mushy" for me. I ate "Orgran" previously but cannot always get it here. The Glutino is made with rice and corn so I think this makes it hold it's shape during cooking. Just a light rinse with warm water and it is good to go.

Tom

Guhlia Rising Star
Guhlia
Posted
I happen to like "Glutino" pasta and their bread. I have tried some of the other brands but most seemed too "mushy" for me. I ate "Orgran" previously but cannot always get it here. The Glutino is made with rice and corn so I think this makes it hold it's shape during cooking. Just a light rinse with warm water and it is good to go.

Tom

Hey Tom! Need some pasta to go with your Red Bridge? B);) Shopbydiet.com has Orgran pasta as well in case you get a craving. I haven't tried the glutino pasta yet. I don't think I've ever seen it. Maybe I'll have to go hunting for some. I love the Glutino cereals!

Aizlynn Rookie
Aizlynn
Posted

I remember countless hours making dough with my mom as a child and rolling it out to make homemade pasta, especially tortellini's and raviolis. Has anyone had a successful attempt at scratch pasta doughs? I hope this would also work for making won ton wrappers as I miss eating egg rolls and soup.

bklynceliac Apprentice
bklynceliac
Posted

I have to second this. Eating my first bowl of Bionaturae right now and IMHO it blows Tinkyada out of the water. I like Tinkyada ok, but I agree with the first poster, it always a little mushy to me. And I've tried everything from way undercooking to way over, and it always is too soft. This Bionaturae is truly al dente and tastes great. I feel the difference is huge.

I agree though, the "made in a wheat facility" didn't thrill me.

par18 Explorer
par18
Posted
Hey Tom! Need some pasta to go with your Red Bridge? B);) Shopbydiet.com has Orgran pasta as well in case you get a craving. I haven't tried the glutino pasta yet. I don't think I've ever seen it. Maybe I'll have to go hunting for some. I love the Glutino cereals!

Thanks Angie. I will definitely check it out. So far "Redbridge" seems to go with just about everything past breakfast.

Tom

hathor Contributor
hathor
Posted
  • Author
I agree though, the "made in a wheat facility" didn't thrill me.

True, but the web site goes on to say:

"The manufacturer is one of a select few in Italy who are authorized by the Italian Ministry of Health to produce gluten free pasta. The factory tests for the presence of gluten during each production cycle. Independent testing is also done at a laboratory in the United States on each lot before the products are distributed in this country."

I'm new to this, but these safeguards seem comforting to me. I recently read about how strict the Italians are about all this because there are quite a few celiacs there. Not that I can find that link, now :rolleyes: I wonder if the diagnosed prevalence has to do with the gluten-heavy Italian diet?

Anyway, I hope we both can eat this pasta in good health! My store only has one shape, but I'm hoping to find somewhere to buy the others. I haven't searched online yet ... I tried a corn spaghetti last night and found it too mushy. I think the Bionaturae spoiled me.

RiceGuy Collaborator
RiceGuy
Posted

I honestly don't see how the Tinkyada would always turn out mushy for someone unless the temp was too low. Just as with wheat pasta, temperature is an important factor in getting the texture to tun out right. Of course, make sure the water is boiling when you put in the pasta too. Since I'm sure those who find it mushy have taken these steps, I just don't get it.

For me it does take a bit more time to cook, but turns out wonderful.

prinsessa Contributor
prinsessa
Posted

I like Tinkyada, but I also like the Trader Joe's brand of brown rice pasta. I think it is actually better than Tinkyada. I think it is cheaper also.

RiceGuy Collaborator
RiceGuy
Posted

It might be interesting to get responses on the sort of pot used, and the results obtained (double-boiler, pasta cooker, etc).

I always use a stainless steel pot (thick copper and steel layered bottom). Tinkyada comes out very nice for me. It's the only gluten-free brand I have tried. Too expensive for me to have very often though.

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