This is all very confusing, my swami says artichoke flour pasta is a diamond, Jerusalem artichokes are neutral and artichokes are diamond. I don't think there is such a thing as flour made from any other kind of artichoke than the [i]Helianthus tuberosus[/i, AKA Jerusalem artichoke, AKA Sun choke, AKA girasole.
Really wish Dr. D would chime in here and clear this up!
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I don't think there is such a thing as flour made from any other kind of artichoke than the Helianthus tuberosus, AKA Jerusalem artichoke, AKA Sun choke, AKA girasole.
Hi grey rabbit, there is an artichoke pasta made with globe artichokes (Cynara cardunculus var. scolymus). I think that's what the earlier posters were referring to; i.e., the ones that were specifically not talking about pasta/flour made from Jerusalem artichoke ... if this clears it up any.
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Like everyone else, my search for 100% artichoke pasta came up empty and the TYPEbase was no help. Both artichokes and jerusalem artichokes are diamonds for me so either type would be OK, if I could find it.
If you're looking for gluten-free pasta that tastes good, http://www.livingtreecommunity.com/store2/products.asp?catid=21 offers one made from organic quinoa and white rice which is so close to 'regular' that I was able to fool my husband with it. He prefers it to the brown rice versions. I checked with LTC and it is 100% quinoa and white rice.
If you're interested in making your own artichoke pasta I would mix the powder with either quinoa or rice flour, or both.
I no longer eat grains so none of this is an option for me but it might help someone else. Making your own pasta is not difficult and it tastes much better than store bought.
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