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Corn Pasta Anyone?

p
Puffin3 Sep 3, 2013 08:25 AM

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?

  1. b
    blackpointyboots Nov 10, 2013 02:10 PM

    Not a fan of corn pasta. Some of the rice ones are passable as long as they are not overcooked. The corn ones had an off taste and texture

    1. Kajikit Nov 10, 2013 09:19 AM

      I cooked some once for a friend who was gluten-free... nobody really liked it. The texture was weirdly soggy.

      1. The Professor Nov 9, 2013 02:19 PM

        I'm not part of the gluten-free fad but do enjoy alternative pastas nonetheless (especially the rice based ones). So I like the 'idea' of corn pasta, but generally find the texture is godawful. Not pleasant stuff.

        Funny though...when I make homemade soup noodles. I usually _add_some gluten to the flour. LOL.

        3 Replies
        1. re: The Professor
          chefathome Nov 9, 2013 02:26 PM

          I have celiac (not a fad to me!!) so it is absolutely necessary for me to avoid all gluten (sadly - I really, really miss it).

          1. re: chefathome
            The Professor Nov 10, 2013 08:01 AM

            Please understand...I know that there are unfortunate folks that NEED to avoid gluten.
            But there are far more self-diagnosed cases where it clearly is a fad...avoiding gluten because of scare mongering or sensationalism (hence, my slightly ill considered characterization).

            The vast majority of people, after all, have no real reason to go gluten free. many do it because they heard it on "Oprah" or other such sources.

            1. re: The Professor
              chefathome Nov 10, 2013 08:10 AM

              Thank you for your explanation and I completely understand and agree with you. Many folks also go gluten "lite" for silly reasons like losing weight. When celiacs go gluten free, we often gain weight because we are finally absorbing nutrients, etc. Dr. Oz unfortunately is another who has no clue about celiac. :-(

        2. chefathome Nov 9, 2013 01:54 PM

          Corn pasta is my least favourite gluten-free pasta but I do enjoy millet, sweet potato and blends of rice/other for both flavor and texture.

          When cooking GF pasta, make sure not to use the same colander as you would for gluten-containing pasta. Same with plastic or scratched utensils as gluten can hide out in some pretty damaging spots.

          1. u
            ultimatepotato Sep 6, 2013 08:26 AM

            I cook for a gluten-free friend and find spaghetti harder to master over and above shapes, which seem to be a little more forgiving - both rice and corn pastas seem to take longer to cook than wheat pasta, but they have a very narrow window between undercooked and mush.

            My favourite brand of GF pasta is Tree of Life, and my favourite variety is the fusilli. It's a corn and rice blend:

            http://www.amazon.co.uk/Tree-Life-Org...

            1. chefjeannine Sep 6, 2013 08:17 AM

              I actually really like corn pasta. If cooked right, you can barely tell the difference. It's now our go-to pasta, and we have no gluten intolerances in the household. Here in Montreal, my favorite brand is La Veneziane, followed closely by San Zenone.

              1. k
                kaleokahu Sep 6, 2013 07:11 AM

                Hi, Puffin:

                IMO, it's like drinking non-alcoholic wine.

                Aloha,
                Kaleo

                1. HillJ Sep 6, 2013 06:37 AM

                  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.

                  1. mbfant Sep 5, 2013 11:08 PM

                    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.

                    1. t
                      Ttrockwood Sep 5, 2013 08:48 PM

                      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.

                      1. grayelf Sep 5, 2013 03:32 PM

                        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.

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