Tried The Tinkyada Pasta

[TPT]

OK, this was my first purposely gluten-free meal. I tred Tinkyada pasta, because I heard so much about it here. I got organic brown rice. Even though I cooked it LESS than the package states, it was still mushy and had that pasta film on it. Did I do something wrong, or is this as good as it gets?

[Dixiebell]

You should also rinse it after its done cooking. I follow the directions on the back of the package but cook it for one min longer. It is different than wheat based pastas but much better to us than other gluten-free kinds/brands.

[Roda]

OK, this was my first purposely gluten-free meal. I tred Tinkyada pasta, because I heard so much about it here. I got organic brown rice. Even though I cooked it LESS than the package states, it was still mushy and had that pasta film on it. Did I do something wrong, or is this as good as it gets?

I don't like Tinkyada pasta at all. I have tried so many gluten free pastas and I don't like most. I'm not expecting it to taste exactly like it's wheat counterpart, just wanting it to be palatable and not mushy. I finaly found one we all like it is Sam Mills and it is the cheepest around that I have found too! It comes in different shapes also.

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[TPT]

Is there a difference between regular and organic? Mine was the blue bag, and I did rinse it.

[lpellegr]

I start testing it for doneness at about half the recommended cooking time, and then every minute or two after that. It only takes a minute for it to get over cooked. Rinsing it does help because unlike wheat pasta, rice pasta holds a lot of the starch that cooks out which can make it slimy. If you're putting it into a casserole like baked ziti or mac and cheese, you can skip the rinsing. Welcome to the world of foods that aren't exactly like you're used to. Believe it or not, in a few years (or less) you will have found all your replacement standards and how to make them just right.

[mushroom]

Lots of people to say cook gluten free pasta longer than the package directs, but I usually end up cooking it less. I test it constantly and drain it when it's really al dente otherwise I find it is too mushy for me.

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[kareng]

We find the shell shape stays less mushy.

[Darn210]

Have not had a problem with too mushy but I do start checking a minute or two before the directions say . . . and also rinse very well.

[psawyer]

I'll echo the rinse well thing. We use the regular brown rice pasta (not organic) and have been very happy with it. We tried the white rice spaghetti once and, well, it will be the only time.

[Skylark]

I always loved spinach pasta, so I get the Tinkyada spinach spaghetti. I'll agree with everyone else about the rinse.

[Gemini]

OK, this was my first purposely gluten-free meal. I tred Tinkyada pasta, because I heard so much about it here. I got organic brown rice. Even though I cooked it LESS than the package states, it was still mushy and had that pasta film on it. Did I do something wrong, or is this as good as it gets?

After trying many of the gluten-free pasta's, the only 2 I eat are the Bi-Aglut and Le Veneziane brand, both from Italy. They are hard to find in stores but you can actually buy them from a New York importer who specializes in Italian food. Do a search for Quattrobimbi and they have it there.

It is by far the best gluten-free pasta on the planet and hard to tell from regular wheat pasta....really! You won't mind paying more once you try them. There are other resources on-line for buying them so do a google and you'll come up with a number of ways to order them.

I just never liked the rice pasta's...very tasteless and mushy, no matter how little you cook them. They also do not re-heat well.

Give them a try...you won't be disappointed and you'll be eating regular tasting pasta again.

[tarnalberry]

I've never had Tinkyada be mushy. Like one of the other posters, I start checking it at half way and stop when it's al dente. Usually less time than what's one the package. The other important thing is making sure that you've got a good rolling boil for the bulk of the cooking. (I do use the brown rice version, not white rice version.)

[cassP]

i love all the Tinkyada BROWN rice pastas! i found the white one too mushy. i cook it to the low number they give on each package (ie: if it says 14-16 min, i cook it for 14 MAX), and also i rinse it under cold water- i totally love it

[ravenwoodglass]

I also cook Tinkyada for less time than the package says. As others do I cook it for about half the time and then check. My preference for pasta is a rice pasta put out by Thai Kitchen. I use the angel hair the most often it cooks in about a minute and a half and I have even just put some in a cup of broth and put a lid on the cup and it 'cooks' up in just a couple of minutes.

[gflooser]

hmmmm, thats interesting to hear. I have tried so many gluten-free pastas and hated everyone but the tinkyada! I guess we all just have different tastes. Hope you find one you love!

[TPT]

I wonder if it was the organic vs. regular? I didn't even intend to get organic. I couldn't find the difference between the 2 brown rice packages I was looking at. Maybe the other was regular? it stated on the bag, that it stood up to over cooking, so I was surprised when I cooked it for LESS time it came out the way it did. I rinsed it, but not too much because I didn't want it to get cold.

[jerseyangel]

We use the brown rice Tinkyada pastas. I find the key to success with them is to have a big pot of salted, rapidly boiling water (lots of water--if you use too little, the water gets really starchy and will affect the final texture)--stir often to keep the pasta separate, and begin checking for doneness early.

I notice a lot of people rinse--I don't. If prepared correctly, you can even refrigerate leftovers and reheat without getting mushy. Just did that last night

[srfjeld]

I love Tinkyada brown rice pastas! I discovered them by going to my favorite pasta restaurant here in Portland, Pastini. They offer just about any of their dishes using their pasta. Once I learned the brand name I went straight to Whole Foods and bought some for myself. Great in mac and cheese, too!

[CeliacAndCfsCrusader]

I've tried them all and keep coming back to Tinkyada.

I use only the regular Brown Rice varieties, usually the spaghetti.

I ALWAYS use the covered pot, off the burner method that is listed on the front.

Large pot of boiling water, add pasta, stir for 2 minutes.

Take off the burner, covered and set timer for 17 minutes. Rinse with cold water immediately. Perfect each time.

Never as good the next day, but edible.

[TPT]

Update! Last night I tried regular. vs. the organic I made the last time. I'm not sure if it was that, or that I cooked it less, but it came out much better. I wasn't sure since I was making baked macaroni this time. I boiled it just for a few minutes, maybe 3 then let it bake. Still not quite the same, but defintely doable. Of course, I was missing the french fried onions I used to put in my baked macaroni.

[cassP]

Update! Last night I tried regular. vs. the organic I made the last time. I'm not sure if it was that, or that I cooked it less, but it came out much better. I wasn't sure since I was making baked macaroni this time. I boiled it just for a few minutes, maybe 3 then let it bake. Still not quite the same, but defintely doable. Of course, I was missing the french fried onions I used to put in my baked macaroni.

it could be a royal pain in the A... but i guess we could always freshly fry up some onion rings in rice flour... then use those??? i wish i owned a restaurant

[tea-and-crumpets]

I'm not a fan of the Tinkyada I prefer Trader Joe's brown rice pasta but neither are really great. I hate how gluten-free pasta doesn't reheat well. I'm used to making a big batch of something and reheating later, but it's enough to make me gag. :( I'm planning on trying the BiAglut if I can find it.

[JBaby]

I love tinkyada pasta. Always cook a bit longer than directed and it comes out fine. I have found it is the sauce that may not taste right. Muir Glenn makes great sauce. All organic.