Does The Rice Pasta Take Bugs Like Wheat Pasta?

[PattyBoots]

I always stored my wheat pasta in the freezer because we ate it so infrequently and NOTHING turns my stomach more than to put pasta in water and have the weevils boil to the surface. Does the rice pasta attract the bugs the same way? I still haven't gotten up the gumption to try the rice pasta, even though I've bought it, mainly because we really don't miss pasta period since it was always a rare item in the house anyway - at most 2-3 times per month. We've always preferred potatoes. And since I've not seen any gluten-free angel hair pasta it's kind of been a moot point since I hate that "lunch lady spaghetti" and when I make sauce it's a 2 day ordeal so without something really, really nice to put it on, I guess I really don't care about pasta.

[JNBunnie1]

I always stored my wheat pasta in the freezer because we ate it so infrequently and NOTHING turns my stomach more than to put pasta in water and have the weevils boil to the surface. Does the rice pasta attract the bugs the same way? I still haven't gotten up the gumption to try the rice pasta, even though I've bought it, mainly because we really don't miss pasta period since it was always a rare item in the house anyway - at most 2-3 times per month. We've always preferred potatoes. And since I've not seen any gluten-free angel hair pasta it's kind of been a moot point since I hate that "lunch lady spaghetti" and when I make sauce it's a 2 day ordeal so without something really, really nice to put it on, I guess I really don't care about pasta.

I can tell you I've left my rice pasta for far longer than a month and not had any 'infestations'.

And don't go for the spaghetti too much with rice pasta, it sticks together SO BAD. I like twirls or shapes.

[ang1e0251]

I like the shapes too but I thought I'd tell you how I treat my pasta to avoid the stickies or clumpies. I worked for Pizza Hut and we sold cavatini. I was the morning prep person so I cooked the pasta. Pasta was cooked fresh every 3rd day unless we ran out. We were a very small store so we rarely ran out. You cooked the pasta al dente the normal way. Then while in the colander you stirred it under running cold water until it cooled. Then it was plunged into a bucket with cold water and oil. The water needs to well cover it. Then it was refrigerated until later in the day, after the lunch rush. At that time I would drain it in the colander again. It was placed in sandwich bags and weighed to portion size, the bag twisted closed, and all the bags refrigerated again until used. I ate this pasta and it was very good.

I do this to my pasta at home now. I have used corn, rice and brown rice pasta all with success. The only change is I cook the pasta in extra water as it tends to thicken the water. I make sure I rinse it especially well. I like to take leftover pasta for my lunch and my husband still has wheat pasta. With this method, we can each have our pasta and the sauce stays seperate. I used to just stir it all together.

The pasta is very fresh and the oil keeps it from sticking together.

[psawyer]

We use brown rice spaghetti (Glutino) with good results. As noted, use plenty of water. I add about a tsp of canola oil to the water prior to boiling--this helps avoid sticking. Stir well, as this also helps keep the pieces apart.

[jerseyangel]

I've never had a problem with bugs in my rice pastas, and some I keep on the pantry shelf for quite a while.

I have the best results with spaghetti--Tinkyada Brown Rice. I get the salted water to a rolling boil and stir the spaghetti often. I taste often, and when it's just tender but still firm I drain and put on the sauce. I don't get any sticking or gumminess that way.

We just had it last night

[psawyer]

We just had it last night

We did too, accompanied by the famous meatballs!

[jerseyangel]

We did too, accompanied by the famous meatballs!

Hee! Those looked so good.

I did ours with veggies --zucchini, onions, & peppers simmered in tomato/basil sauce.

[PattyBoots]

Thanks all, though I'm disappointed that it takes plenty of, if not extra, water as we have to bring in all our drinking/cooking water and so I cook with as small amounts of water as possible. I also will have to give it a "taste test" personally prior to serving to the DH - while he'll generally eat anything I put in front of him, he's a "good old West Virginia boy" who wouldn't know gluten from a giraffe. He's supportive but he also thinks this is yet another one of my nutty diets. Then again, anything that makes me feel better is fine by him, too. Especially since I'm feeling, shall we say, friskier than I have in a while since I've been eating this way and am down 6 pounds in a week. Hooray!

[Ginsou]

I also use Tinkyada brown rice pasta and it always comes out perfect. Adding a bit of oil to the water keeps it from sticking, and rinsing it in cold water when cooked stops the cooking process, so it won't get mushy. It even tastes great the next day. I've also cooked corn pasta and other brands with the same excellent results.

[lpellegr]

Yes, sorry to say, you will get weevils in rice pasta, or rice flour or millet flour or cornstarch or just about anything else grain-based that you keep around. Putting the bag in a heavy duty ziploc bag seems to help prevent them. Make sure as soon as you notice them anywhere that you put out a Pantry Pest trap and throw out anything that could be harboring the little critters. I usually don't know I have 'em until the cats start chasing moths around the house.

[PattyBoots]

Oh, I have Pantry Pest traps in all my pantries - though, hmmmm, I guess I should get DH to replace them; it's been awhile. The thought of them even turns my stomach. Perhaps that's why, along with everything else, I'm so paranoid about critters in my food. I had a couple bad experiences where I poured pasta in the water and it literally looked like some sort of weird bug horror movie and now *shudder* I just literally can't think about it without retching. Sorry for the visuals

Doesn't help living in a 150+ year old home that was plumbed and electrified long after it was built, along with a damp, musty root cellar.

But, I shall be brave and explore the world of rice pasta this weekend. I'm trying to keep an open mind, but I never really took to the whole wheat pasta, either. Not because of the ingredients, but because I was thoroughly convinced someone had substituted rubber bands for the pasta. I'm all about the texture, and if it's not what I want when I want, forget it. I'm not eating. It's nothing for me to go 2 or 3 days without eating because nothing appeals to me. Which is also the fickle finger of fate because I could stand to lose about 50 pounds.

[lovegrov]

NEVER had bugs in my gluten-free pasta, even after weeks in the pantry.

richard

[Juliebove]

I've never had weevils in anything.

[ang1e0251]

Rice pasta is OK but if you are picky about texture, Tinkyada is the best all around. As the other poster pointed out, even non-gluten-free guests cannot tell the difference with Tinkyada.

And no fair mentioning world famous meatballs without a recipe. You guys are making me hungry.

[Lisa]

I find bugs frequently in pasta that I bought from the shelve that day. Yuck.

[psawyer]

And no fair mentioning world famous meatballs without a recipe. You guys are making me hungry.

The recipe was posted in another thread a while back.

For all of you that have been anxiously waiting, here is the answer to your questions about my balls.

Gluten Free Meatballs

The main recipe for meatballs calls for bread crumbs. We make these from Glutino Fiber Bread, but other gluten-free breads should work equally well. It is best for this purpose when it has been defrosted for at least a day, or that fresh bread is at least a day old. Tear it into pieces and then use the pulse setting on a blender or food processor until the desired consistency is achieved. Unused crumbs can be placed in a sealed container and stored in the freezer. If measuring frozen crumbs for a recipe, allow extra. We find 1 1/4 cups of frozen defrosts to about 1 cup.

Hmm, maybe this should be a secret recipe. It has eleven four different herbs and spices.

Preheat oven to 400F (200C)

15x10 inch pan, lightly greased (or use PAM)

Makes about 45-50 meatballs.

1 1/2 lbs extra lean ground beef (750g)

1 egg, lightly beaten

1 cup gluten-free bread crumbs (see above) (250 ml)

1 tbsp dried parsley flakes (15 ml)

1 tbsp dried basil (15 ml)

1 tbsp dried oregano (15 ml)

1/4 tsp ground black pepper (1 ml)

You can use fresh instead of dried herbs by doubling the measure, that is, 2 tbsp or 30 ml.

In a large bowl, gently mix together beef, egg, bread crumbs, parsley, basil, oregano and ground pepper. Shape into 1 inch balls. Place in single layer on prepared pan.

Bake in preheated oven for 20 minutes, or until no longer pink in the center.

To Freeze: Cool slightly then freeze baked meatballs on the jelly roll pan. Once frozen, remove from the pan and place in a heavy-duty freezer bag. They won't stick together. Remove as needed and add directly to sauce, or microwave until just thawed before adding to sauce.

The picture was taken while cooling after baking and before freezing.

Bon appetit.

[JNBunnie1]

I find bugs frequently in pasta that I bought from the shelve that day. Yuck.

Good Lord in Heaven!!!! EWWW!!! What kinda wacky store are you shoppin at? I've had weevils in flour I left sitting too long, but my pastas been safe after MANY months on my shelf.