When I was diagnosed Celiac, I did not think I would be able to have pasta again. As I did more research, I realized that there are various pastas that are gluten free. I started experimenting with different kinds of pasta, including brown rice pasta, and corn pasta.
The first pasta I tried cooking, was corn pasta. No matter what I did, I could not cook it al dente. It came out gummy, and tasted horribly. I have been trying, for the past few years to perfect corn pasta, since I enjoy the challenge, but, I still cannot master this!Then I decided to pick up brown rice pasta. I was not sure what to expect from this experiment, after what happened with the epic fail that is corn pasta. Despite my concern, I cooked it up anyway. The first time I cooked it, it did not come out right. It came out slightly gummy, and sticky, just like the corn pasta. I cooked it like I used to cook regular pasta, before I was diagnosed with Celiac Disease.
I looked at the back of the package, and realized that it takes slightly less time to cook gluten free pasta. So, I cooked the pasta, according to the package. The pasta came out perfectly al dente! It actually tastes better than regular pasta. I don't miss regular pasta anymore.
After I started dating my boyfriend, I learned that he makes his pasta sauce from scratch. He mixes up crushed tomatoes, and some tomato sauce. He adds garlic & herbs to it, and cooks the sauce (I forgot how long he cooks it for). Sometimes he adds meat to the sauce. Combining his delicious sauce, with the brown rice sauce, perfectly cooked, it is a Celiac pasta lover's dream come true!
Celiac and Gluten Sensitive friends, this Celiac Warrior enthusiastically recommends that you cook with brown rice pasta (specifically the Tinkyada brand). Cook it exactly how the package tells you. You will be amazed how delicious it comes out!
Bon Apetite!
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