We typically use brown rice pasta for our GF pasta substitute and was wondering what kind of recipe impacts this has.
When recipes call for reserved pasta water, does the starch from GF pasta have the same effect as glutenous pasta? Do you use the same amount?
Or I just made Kenji's No-Boil Baked Ziti and found the noodles too soft in the final dish with their 30 minute hot water soak.
Is there a reliable rule of thumb for recipe changes when using GF pasta?
Thanks!
by saprazzan
3 Comments
When your girlfriend makes your pasta, always say you love it, no matter what.
Depends on the GF pasta. If you can get *Le Veneziane*, that’s the best I’ve used. It’s an Italian brand and 100% corn. I’ve found that I can cook with it exactly like regular pasta (including using the starchy water), and it works perfectly. I even cooked it for my Italian step-father…he didn’t notice the difference until we told him! 🙂
I’ve never liked brown rice pasta, or any of the GF pastas that have a whole bunch of ingredients. The texture is never right.
I find most GF pastas (mainly corn, sometimws rice mixed in) produce way starchier water. Cacio e pepe becomes a lot easierÂ