Corn Pasta Anyone?
I'm trying to cook for some new 'gluten-free' relatives. Some one suggested I get some corn pasta. Does anyone have any experience with corn based dry pasta? Good/bad/indifferent?
I have a bunch of gf friends -- they haven't found a corn pasta that doesn't fall apart/get mealy. They usually go for rice-based noodles. Yam threads are also good.
Trader joe's has some great gf pasta options including corn.
If you are still in planning the meal i suggest you avoid gf pastas and use naturally gf grains- make a polenta, serve quinoa, millet, rice, risotto, etc.
spaghetti squash or zucchini "noodles" are another option.
In anticipation of some gluten-free pupils, I tried brown-rice spaghetti and corn spaghetti and penne (La Veneziana, I think). The corn pasta was much better, in that it could be cooked al dente and didn't taste like brown rice. As a vehicle for sauce that provided an illusion of eating pasta, it was fine. But, as suggested, polenta and risotto are certainly better.
Indifferent and the pasta can go to mush so quickly. I even tried soaking it instead of boiling and didn't care for that method either.
Just didn't wow me as an interesting alternative.