Guest guest Posted July 31, 2001 Report Share Posted July 31, 2001 We have settled into a routine with Tinkyada pastas. We use spaghetti and fettuccini. When we need noodles, we break up the fettuccini into shorter noodles, which has worked well for us. This was a big deal, since my German family has always had " Grandma's " egg noodles cooked in chicken soup stock at family gatherings. Tinkyada has a nice texture and keeps it for a while, unlike others that seem to turn to mush quite easily. I'm intrigued, though by comments about Papadini being lentil protein. I've gotta try it now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2001 Report Share Posted July 31, 2001 What is Tinkyada? Rice? Have not seen this one...Danka-Shari Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.