Guest guest Posted October 4, 2000 Report Share Posted October 4, 2000 Vicki, My son never cared for the rice pasta, and I'm afraid I have to agree with him. It always came out mushy. We had better luck with the corn pasta. Now we have found a hi-protein lentil bean pasta that is EXCELLENT. It is called Papadini and is made by Adrienne's Gourmet Foods ( or www.adriennes.com). It's only listed ingredient is lentil bean flour and the nutrition facts show that it provides 25% of vitamin B1, 6% of B2, 180% of B3, 8% calcium and 20% iron. It's also very low in fat. I was able to get it at my regular grocery store and also saw it at the HFS. Dolores Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2000 Report Share Posted October 5, 2000 > My son never cared for the rice pasta, and I'm afraid I have to agree > with him. It always came out mushy. When I used DeBoles, I thought the same. Tinkyada and Pastariso rice pasta don't get mushy unless overcooked. Lorilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2000 Report Share Posted October 5, 2000 << My son always wants the corn pasta with GFCF margarine and Soymage parmesan cheese. I want him to start eating more of the rice pasta. He doesn't like these toppings on the rice pasta. Any suggestions for topping on the rice pasta? Vicki H. >> I put cf margarine and a spice mix that has garlic, and some Italian spices in it...I get this one from Penzey's spices, it is called Crouton seasoning...but I am sure there are many others out there that are similar. Another one I do, is if I pan fry some hamburger, after I remove all the meat and most of the grease, I pour a little of the pasta cooking water in the hot pan to deglaze it, scraping all the browned stuff loose and it dissolves in the water, let it cook down some, add a little salt and pepper...then I toss the pasta in that, sort of like a thin gravy. I like the Ener-G shells, they cook nice and don't fall apart, they do take about 20 minutes to cook, though. I also like Thai Kitchen green noodles. They have rice and cabbage to make them green, they are a pretty bright green, not an olive green like spinach pasta. They are more like a thin linguini noodle, and my son loves to slurp them. Kind of gross, but hey, he is eating! Quote Link to comment Share on other sites More sharing options...
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