Rachael Ray is one hot ticket. Just ask anyone- from the butcher to the neighborhood outdoors’ store owner! So I was pleasantly surprised when I received a copy of her new cookbook, 2,4,6,8: Great Meals for Couples or Crowds. Of course the minor catch is to convert her recipes to tasty gluten-free fare for my husband.
Last night I made Proscuitto and Spinach Bucatini, and wow was it a hit! The hit part though was a result of a great pasta safe for celiacs.
I substituted Tinkyada Fettucini-style wheat free/ gluten free pasta for the bucatini. This brand purports itself to be not mushy with a good, consistent texture. Tinkyada could not be more right. All I did was boil 4 quarts of water, added some salt and the gluten free pasta and cooked for 10 minutes, then rinsed with cool water. The package suggests 13-15 minutes, but I’m a stickler for al dente.
The Tinkyada gluten free fettucini looked just like regular pasta, tasted superb, and is actually quite good for you with its brown rice content. It had a nice bite to it, absorbed the sauce beautifully and truly lived up to its name. Tinkyada was pasta Joy for celiacs!
Ingredients:
Stone ground brown rice, rice bran and water.
Nutrition Facts:
Serving size: 2 oz. / 56 g dry
Servings per container: 7
Amount per serving
Calories: 210
Calories from fat: 15
Total fat: 2 g
Sat fat: 0.5 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 15 mg
Potassium: 100 mg
Total Carb: 43 g
Dietary fiber: 2 g
Sugars: 0 g
Protein: 4 g
