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Tinkyada Pasta In Soup?

rpf1007

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rpf1007 Rookie
rpf1007
Posted

I was wondering if anyone was tried the Tinkyada pasta in soup? When I first went gluten-free- I made a big patch of veggie soup and used rice pasta- which did not hold up. I turned my back and all the liquid was gone and the pasta fell apart. The tinkyada pasta is so much more like the real thing..and seems a little tougher but I wasn't sure it would survive in soup. Any thoughts would be greatly appreciated!

Rachel

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jerseyangel Proficient
jerseyangel
Posted

I have not tried Tinkyada in soup, but Mrs. Leepers Alphabet pasta works very well.

HAK1031 Enthusiast
HAK1031
Posted

I haven't tried it either, but if you use it, I would undercook it a little to account for the extra liquid it will absorb.

Ancient harvest corn/quinoa pasta is also good in soup as it's a bit hardier.

kenlove Rising Star
kenlove
Posted

I use it fairly often in soups or stews. the trick is to cook it in a different pot and have it ready to add to the soup just before serving. I also find that I dont cook it as long as it says and rinse it quickly with warm water before adding it to the soup.

Good luck

I was wondering if anyone was tried the Tinkyada pasta in soup? When I first went gluten-free- I made a big patch of veggie soup and used rice pasta- which did not hold up. I turned my back and all the liquid was gone and the pasta fell apart. The tinkyada pasta is so much more like the real thing..and seems a little tougher but I wasn't sure it would survive in soup. Any thoughts would be greatly appreciated!

Rachel

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

I do it the same as ken and use it quite frequently.

Glutenfreefamily Enthusiast
Glutenfreefamily
Posted

oops, double post.

rpf1007 Rookie
rpf1007
Posted
  • Author

Thanks so much for all the advice!

Have you tried freezing the soup after you make it...how does it turn out when defrosted and re-heated? I ask because that is what I used to do with normal pasta. I usually make a big batch at a time to save time later on. Thanks again.

Rachel

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num1habsfan Rising Star
num1habsfan
Posted

It works for me!!! I have my own recipe for soup, i dont even know what you'd call it haha. Something I created off the top of my head. And throwing the noodles in there has held it together good.

Tinkyada is the only pasta I buy, so I could be biased ;)

~ Lisa ~

2kids4me Contributor
2kids4me
Posted

I use the tinkyada in soups all the timer. If I am going to freeze the soup - I take what I am going to freeze before I add any pasta.... Then when I thaw the soup and reheat it - I add the pasta at that time. I have found it loses texture once frozen.

Sandy

rpf1007 Rookie
rpf1007
Posted
  • Author

Thanks! I'll try that next time.

dbmamaz Explorer
dbmamaz
Posted

I have used the glutino egg-type noodles in soup, i thought they were as good if not better then what i usually used - they keep their texture very nicely and taste great!

lpellegr Collaborator
lpellegr
Posted

Mrs. Leepers alphabet noodles have changed, and not for the better. The old ones looked just like regular alphabet noodles, but I bought a case of them from Amazon because I couldn't find them in stores any more, and the noodles are much bigger and break up into tiny pieces once you stir the soup. At that price I'll keep using them, but I'll think bad thoughts about Mrs. Leeper when I do.

jerseyangel Proficient
jerseyangel
Posted
Mrs. Leepers alphabet noodles have changed, and not for the better. The old ones looked just like regular alphabet noodles, but I bought a case of them from Amazon because I couldn't find them in stores any more, and the noodles are much bigger and break up into tiny pieces once you stir the soup. At that price I'll keep using them, but I'll think bad thoughts about Mrs. Leeper when I do.

Oh no--that's not good to hear....

Judyin Philly Enthusiast
Judyin Philly
Posted
I have used the glutino egg-type noodles in soup, i thought they were as good if not better then what i usually used - they keep their texture very nicely and taste great!

I like this too for a change.

I always cook more spag than needed.

put in snack storage bags and freeze.

i defrost the frozen soup. nuke the frozen pasta for 15 seconds and add to the soup and it holds it's texture and holds up well.

judy

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