Alternate Pastas

[jhlurie]

I'm holding in my hands a package of Mrs. Leeper's Corn Spaghetti, which I bought on a lark.

It was located in the ever-growing "gluten-free zone" of my local Whole Foods (I personally have no problem with gluten), which also contained rice pasta and Quinoa pasta. Located across the other side of the shelf--a bit set off from both the gluten-free and the "normal" semolina-based were also a few made with Spelt--which apparently also has its own form of gluten, but people who have problems digesting "regular" wheat gluten apparently don't have as much of a problem with it.

Putting aside issues about gluten sensitivity itself, are any of these products any good on their own merits? How do you sauce/prepare them?

Edited May 23, 2003 by jhlurie (log)

[Allura]

I've tried corn pasta, but it really wasn't anywhere near as good as semolina. Rice pasta fared a bit better, but it had to be cooked very quickly or it turned to mush. So did the corn, actually. I ended up tossing the last of the "alternate" pastas I had, and just save up for something really good. Hmmm....like the ravioli I have stashed in the freezer.....

[Lochina]

My damn sister was logged on, and I thought it was me.

-Eric

Edited May 23, 2003 by Lochina (log)

[EJRothman]

I find spelt pasta to have quite a nice flavor - more robust than regular pasta. It works well with a ragu (not Ragu © ) or something hearty that can stands up to it's more powerful taste.

-Eric

[elyse]

My ex bought corn pasta once and it was so disgusting I thought I would die. On the other hand, I treated it like regular pasta. Shouldn't have done that.

[elyse]

what happened?

Edited May 24, 2003 by elyse (log)

[Suzanne F]

One more vote against corn-based pasta. Tasted like neither pasta nor corn, and it was extremely difficult to cook so that the inside was done without the outside surface going all mushy.

[KNorthrup]

Wow, you brought back some horrible food memories. As a kid, I was violently allergic to wheat. There were very few gluten-free options in the 70s, but I do vividly remember the corn spaghetti. The main problem is that it gets very soggy and very sticky as soon as it's done. Stirring in cooking water or sauce or even butter does you no good. Of course I like to think they've improved the formula since then. The elbow macaroni version held its shape better, but it tasted just as bad. Well I guess not bad but certainly not tasty. Like undercooked cornbread. There was always that slightly raw almost metallic aftertaste. Which isn't compatible with the usual things you'd do with traditional semolina type pasta.

[jhlurie]

Well what about Quinoa? That's the only one nobody here has admitted to trying.

Also: as far as the Corn Pasta goes... what about the idea of frying it after you boil it? Might that not help with some of the texture problems?

Edited May 26, 2003 by jhlurie (log)

[EJRothman]

I just picked up a package of low carb pasta. It's made from soy flour and dried eggwhites - more protein per serving than a chicken breast. Have yet to try, but will report back.

-Eric

[Jason Perlow]

We use rice noodles all the time, but in Asian preparations. Banh noodles for soups and salads and stuff like that. Stir fry dishes.

I wouldn't think of using a rice noodle in an Italian dish, it sounds yucky.

[KNorthrup]

Also: as far as the Corn Pasta goes... what about the idea of frying it after you boil it?  Might that not help with some of the texture problems?

Not really because the biggest texture problem is that it pretty much dissolves.

I did try some sort of high-protein alternative pasta once. I guess it must have been soy but that doesn't sound right. It was probably spirals and pretty much puce (brownish greyish purple). It was just gross. I wish I could describe it better than that. Not bitter, like the corn. Not metallic. Kinda rancid and pungent. Like bad lamb. And really dry and heavy, in that 100% whole wheat sort of way.

[elyse]

K, would you rather have bitter and metallic, or rancid and pungent?

[Marlene]

I regularly use spelt pasta, and I quite like it. Like Spelt flour, the pasta has a "nuttier" taste and really works well with a butter/garlic sauce.

[Elissa]

Well what about Quinoa?  That's the only one nobody here has admitted to trying. 

shameless, it's true: i've tried quinoa pasta, maybe twice. it is beyond vile.

but i like quinoa for breakfast sometimes, hot with a little butter and jam also good in tabouli

[dave88]

Spelt? Quinoa? Corn? Give me a break!

Actually, I would rather have dumb and dumber.

Pasta is pasta.

"Alternate" pasta is some lame attempt at trolling.

[hjshorter]

Spelt?  Quinoa? Corn?  Give me a break!

Actually, I would rather have dumb and dumber.

Pasta is pasta. 

"Alternate" pasta is some lame attempt at trolling.

Huh? Trolling?

On to the topic: I have tried some of the "alternate" pastas and have thought all were gross. Rice noodles we use a lot, but they are what they are, not a lame attempt to substitute for spaghetti. The worst was the the low carb stuff I tried while on the gestational diabetes diet.

[Suzanne F]

dave88: what's with you today? wrong side of the bed? on the rag??

If it exists, we will taste it. This is not an advert for any of those; just the question "are any of these products any good on their own merits?" Legitimate question, and as you may have noticed the answers tend toward: NO.

Calm down, my friend.

[Adam Balic]

In the North of Italy they use buckwheat pasta ("pizzoccheri"), although this is mostly a blend of buckwheat and wheat flours. Is a bitch to make, but the flavour is good in with robust type sauces, such as porchini and sage butter.

Edited May 27, 2003 by Adam Balic (log)