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Tephie

Favorite Pasta Brands?

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Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

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Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

For just plain old spaghetti, my family's favorite is Mrs. Leepers corn spaghetti. It has a nice consistency without getting mushy. But I have yet to find a pasta that works when reheated. Glutino makes these smaller noodles (also corn) that look like egg noodles. Those worked really well when making a "hamburger helper" type casserole.

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Another vote for Tinkyada...we love all the different shapes, but especially teh ones with rice bran.

None of the gluten-free pastas reheat well though. Just make enough for that meal. also I think the idea of cutting the cook time for the pasta, if you are going to cook it again in the oven, is a great idea. All gluten-free pastas turn to mush if overcooked, but some turn into mush anyhow. Tinkyada only get5s mushy if severely overcooked.

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My favorite noodles are Ancient Harvest quinoa noodles - my husband loves them too. I also use Tinkyada and Mrs. Leepers - they are both great.

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Another vote for Tinkyada!

I like the taste of Ancient Harvest Quinoa pasta but it's not like "regular" pasta -- more like whole wheat pasta.

For classic Italian dishes, soups (where you don't want it to fall apart) and cassaroles (where you don't want it to meld into a pasta bar) use Tinkyada. I've tried all the other pastas I could find at Whole Foods and none of the others seem to be as good as Tinkyada. If you're putting it in a cassarole, cook first according to package directions and toss in a bit of EV olive oil (but I did that with regular pasta to keep it separate).

One exception is Glutano Tagliatelle -- it's got the smooth, slippery, silky texture of real egg noodles and holds together well (if you don't overcook it).

Note -- I haven't tried any other Glutano pasta or any Glutino pasta.

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Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

Looks like the jury's in, I will try to find some of the Tinkyada brand pasta. Thanks everyone!

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We use Tinkyada pasta, too, particularly the penne and shells. I do a baked pasta w/ tomato sauce, spinach, carrots, bell peppers, onions, and ricotta & parmesan cheeses, covered with mozzarella and it turns out great. And it re-heats wonderfully. I do slightly undercook it (12 minutes instead of the 14 minutes on the package) before mixing with all the sauce and veggies and pouring it into the casserole dish. It is kind of soft when it comes out, but it's not mush, just about the same texture as regular baked pasta normally is. I also do a homemade baked macaroni & cheese with the penne noodles (slightly undercooked before mixed and baked) that also re-heats really well. It's a little softer re-heated, but no more so than when I used to make the same thing with regular gluten pasta and would re-heat the leftovers. And the flavors of the dish actually taste better the next day, too :)

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Tinkyada

It re-heated in casserole just like wheat pasta does. Doesn't taste rubbery or grainy.

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Most people will say Tinkyada, but I have to say I disagree. My personal favorite is BiAglut, a pasta that is made in Italy. Most people have not heard of this brand because you can't find it in a lot of stores but you can order it from almost any online gluten-free store and it is by far the best. It heats up fairly well and cooks for about 8 minutes for every shape. Tinkyada is ok but mushy and I think slimy. It has a weird slimy coating on it, especially the spaghetti. My second fav is Dr. Schar which is also a pasta that is made in Italy.

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Tinkyada is ok but mushy and I think slimy. It has a weird slimy coating on it, especially the spaghetti.

Just a question, if Tinkyada is turning out mushy and slimy, are you sure you're cooking it with enough water and not overcooking it? I've served it to non-Celiacs tossed with just a bit of EVOO and parmesan and they didn't know it was gluten-free. But I've never had it turn out slimy. Mushy, yes, one time when I lost track of how long I was cooking it but never slimy.

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My vote is for Tinkyada, by far the closest to the real thing I have found.

I don't have this noodle here in Texas I can get Quinoa i have not used that one in a while. and Mrs Leepers hamburger helper type stuff I can't find anymore Whole Foods did not have it and I did not ask a clerk if they had anymore.

I also have a question about the corn noodles they tend to stick together too much I am putting the salt in them but it does not help.

donna

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Most people will say Tinkyada, but I have to say I disagree. My personal favorite is BiAglut, a pasta that is made in Italy. Most people have not heard of this brand because you can't find it in a lot of stores but you can order it from almost any online gluten-free store and it is by far the best. It heats up fairly well and cooks for about 8 minutes for every shape. Tinkyada is ok but mushy and I think slimy. It has a weird slimy coating on it, especially the spaghetti. My second fav is Dr. Schar which is also a pasta that is made in Italy.

I have to agree with you. Tinkyada is not my favorite. I also thought it was kind of mushy, and yes, I cooked it for the right amount of time with lots of water.

I think it tasted like rice. Yes, it is rice pasta, but why go to all the trouble and expense to buy pasta that tastes like rice when you can just make rice.

If I really want pasta I use corn pasta. Doesn't taste like the real thing either, but a least it doesn't taste like rice.

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Where can you get Tinkyada?

I found the brand here in Utah at a place called Good Earth, it is a smaller healthfood store.

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We especially like the lasagna noodles made by Ener-G, and Mrs. Leeper's corn spaghetti. I bought the Tinkyada pasta first, but the vinegar smell when the package was opened caused me to try other brands. Out of curiosity, has anyone else ever noticed that or did I just get a bad package?

Frances in MS

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We especially like the lasagna noodles made by Ener-G, and Mrs. Leeper's corn spaghetti. I bought the Tinkyada pasta first, but the vinegar smell when the package was opened caused me to try other brands. Out of curiosity, has anyone else ever noticed that or did I just get a bad package?

Frances in MS

I've never noticed a vinegar smell. I wonder how long the package was on the shelf before you bought it?

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Hi All,

I looked through 27 pages of postings and couldn't find any that talked about pasta. I made a pasta casserole last night with some gluten free elbow noodles. This was a Bette Hagman recipe, and I followed the directions. I cooked the pasta as directed on the box, and it tasted quite good. I then assembled the dish and baked it per the instructions. Well when the dish was done, the noodles were just a big blob. I think if I were to make it again, I would cut the cook time of the pasta in half even though the pasta wouldn't be done.

But do any of you have a favorite pasta brand? I am new to the gluten free world and still experimenting...

Any help would be appreciated.

Stephanie

I bought Tinkyada when I was first diagnosed and was pretty pleased. Then I met someone through a support group meeting that highly recommended Biaglut pasta. She comes from a huge Italian family where pasta is a staple. She swore by the Biaglut brand. It's almost $8 a bag, but it's well worth it. I usually mix the Biaglut and the Tinkyada together. If I'm cooking for someone else too, then I use strictly Biaglut. You really cannot tell the difference, it tastes like regular (gluten) pasta.

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BiAglut for my whole family celiacs & non-celiacs...Hands down !!!!It is hard to come by but it is worth every penny.It is a Heinz product imported to the US.

I use Tinkyada large shells because I've never found another that makes them....

A good health store usually has BiAglut.....

mamaw

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I used tinyada spagetti noodles and thought they were good. I recently used the macaroni noodle and my Mom did not like them at all. I made macaroni salad with them. I thought they were ok but had only tasted one. I still have some left and am going to try them in macaroni and cheese.

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