We use Tinkyada brown rice pastas instead of wheat pastas for everything now. The spaghetti and fettucine noodles take a while to cook--15 to 20 minutes depending on which method you use, but the taste and texture are the best of any of the alternative pastas. We've tried all the rice pasta brands at our local natural food store (and some spelt and quinoa and other stuff, too) and Tinkyada's are the best, hands down.
We use their spiral pasta as a replacement for egg noodles, their elbow noodles and lasagne noodles are indistingishable from the semolina ones, the only thing missing from my life is tortellini. I only wish they made tortellini.
DH has a deep and abiding love of Italian food--spagetti, lasagna, fettucini alfredo, but esp. lasagna--if it were not for Tinkyada pastas life for him simply wouldn't be as sweet.
Comments
Virtually indistinguishable from wheat pastas
Tinkyada pastas are amazing. Wheat-free, gluten-free--they should taste awful. But they don't. They're delicious, all of them!
Lynn Siprelle, Editor
I second that!
We use Tinkyada brown rice pastas instead of wheat pastas for everything now. The spaghetti and fettucine noodles take a while to cook--15 to 20 minutes depending on which method you use, but the taste and texture are the best of any of the alternative pastas. We've tried all the rice pasta brands at our local natural food store (and some spelt and quinoa and other stuff, too) and Tinkyada's are the best, hands down.
We use their spiral pasta as a replacement for egg noodles, their elbow noodles and lasagne noodles are indistingishable from the semolina ones, the only thing missing from my life is tortellini. I only wish they made tortellini.
DH has a deep and abiding love of Italian food--spagetti, lasagna, fettucini alfredo, but esp. lasagna--if it were not for Tinkyada pastas life for him simply wouldn't be as sweet.
Anhata
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