Tinkyada Pasta In Soup?

[rpf1007 0]

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

[jerseyangel 413]

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

[HAK1031 0]

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 51]

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 0]

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

[Glutenfreefamily 0]

oops, double post.

[rpf1007 0]

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

[num1habsfan 1]

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 2]

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 0]

Thanks! I'll try that next time.

[dbmamaz 0]

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 19]

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 413]

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 6]

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