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Making the switch from a wheat diet to non-wheat grains can be daunting at first. Especially in the pasta department. We use spelt pasta and rice pasta in our house; it works with all the blood types we have living here. But let me tell ya... all rice pasta is not created equal! When we first started experimenting with rice pasta, we were very disappointed with the results. Most brands had a grainy, unpleasant texture or disintegrated in the cooking water. We finally settled on a brand that remained al dente if cooked in a very precise amount of time, one second past the timer and... ooops, mush for dinner once again.
And then that fateful day while shopping at my favorite whole foods store, I saw a new brand of rice spaghetti on the shelf... Tinkyada. I thought that it might be an Asian import but when looking at the package I saw that it was made in ...Canada??? Hmmm. That’s interesting. The store owner saw me looking at the box and came over to say what a marvelous product it was. And they advertise on the box that it is not mushy. I had to try it.
Well, I tell you, when I tasted this wonderful al dente pasta I almost heard angels singing. It is really that good! The only ingredients are stone ground brown rice, rice bran, and water. I don’t know how they do it. It really tastes and has the texture of semolina and other wheat pastas. And it does not get mushy. It does have a tendency to get sticky as it cools after draining so it is important to plate it while it is still hot or toss with some oil. You will have a gooey mass if you don’t.
Tinkyada makes all types of pasta: spaghetti, spirals, penne, fettuccine, small shells, jumbo shells, etc. We did have to experiment with the cooking times a little bit, but that is always the case in high altitude. Pasta takes longer to cook up here and with the “grand shell” (marvelous for stuffing), I cook them almost twice as long as recommended.
If you can’t find Tinkyada products in your local health food store, ask them if it can be ordered for you. We order several varieties by the case. Pasta stores well in a cool dry place, and then you always have some on hand when you need a quick meal. And maybe you too will enjoy rice pasta bliss.
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