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This is the one. May 05, 2010
I'm allergic to gluten, and although I can tolerate some now and then, eating it regularly causes all manner of immune system annoyance. When I finally figured this out and laid off the gluten, my physical condition improved immensely.
But I'm a total spaghetti maniac. I was raised among Italian families, my nose teased by sauces that brewed all day, and then when dinner came, delighted by superb pasta dishes of many kinds, quite often spaghetti. Getting the news about my gluten allergy was like being slapped across the face. With a brick.
So I've been on a search that lasted years, hunting for a gluten-free spaghetti that had the right texture, went well with the same things that regular spaghetti does, and tasted good, if not exactly like the traditional wheat-based spaghetti does.
That search, let me tell you, has been a trail of tears. One rice-based product after another deliquesced in the pot, even before it could be served, much less eaten. Those that made it to the plate still looking vaguely like spaghetti inevitably tasted like something pulled from a dumpster. No, really - it's not hyperbole. Wheat based pasta has a unique taste, and trying to replicate both taste and texture appears to be a complete dead end.
But Tinkyada has hit a (perhaps "the") sweet spot: They got the texture exactly right (based on cooking time, you can get any kind of pasta-like texture you would expect), and they've created a lovely flavor that, while not that of spaghetti, is *excellent*, and also, very importantly, has gone well with everything I think of as going well with standard pasta: Shrimp, garlic, parmesan, tomato sauces, salt, pepper, clams, sausage, meat or meatballs, olive oil... the whole nine yards, as it were. Wine and salad both contribute just as they do with the real thing. You can feed it to visitors as a specialty pasta, mentioning the spinach rather than the gluten free (unless someone asks, of course), and it goes over quite well.
This is the one to try. Initially, when you boil it, stay with it rather than using a timer. Check it regularly so you can take it off the heat and drain it at just the right consistency. At my altitude, at least (approx 2300 feet ASL) it goes through the various stages of stiff, al dente and soft at a faster rate than the regular stuff, so you do need to keep a closer eye on it. Once you're familiar with the correct cooking time for your preferences, just set a timer and you're good to go. It cooks consistently from package to package, so once you get it all figured out, there's nothing to it.
My highest complements to Tinkyada. Great job. Thank you so much for a really, really excellent product.
Now if someone would just manage to come up with a good bread, or a flour that can be used to make bread, I'd be all set. But that search is still ongoing; after hundreds of flours and finished bread products, I'm still looking.
Multiple Menu Option Mar 29, 2010
If you enjoy brown rice spaghetti, you already know the nutty snap this food brings. What may surprise you is that the spinach in the pasta adds a hint of flavor that doesn't overwhelm the dish, but complements the flavor of marinara and pesto sauces. It also brings out the tang of basil, making it a good choice for pasta salads. Even if you aren't living gluten free, this pasta has a flavor so appealing that you will make it a regular menu item.
0 of 1 found the following review helpful:
awesome taste Mar 03, 2010
I am using rice pasta because a family member is gluten intolerant. This pasta tastes so good that everyone in the household eats it.
1 of 1 found the following review helpful:
My Favorite Jan 28, 2010
This is my favorite Tinkyada pasta. I rarely buy anything else but this. Love the heartier texture and flavor. Wonderful with tomato sauce and shellfish.
The best GF pasta! Sep 12, 2009
We buy this 2-3 cases at a time. My husband is the one who has to eat gluten free. This is the ONLY GF pasta I will eat with him. Its awesome! A resturant we visited 2 years ago serves only this pasta for the GF selection and from that day we have been hooked! A++
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