Tuesday, January 13, 2009
Pasta Freezool!
The New York Times piece "New Options for Allergy-Free Pastas (January 12, 200)" by Martha Rose Shulman revolves around a recipe for gluten-free pasta e fagioli, a.k.a. pasta fazool. Shulman recommends several pastas (Andean Dream, Trader Joe's, Papadini, rice sticks) but omits some of my favorites, including Tinkyada (the standard in terms of quality and price), Le Veneziane (hard-to-find Italian import that's top-notch), Bionaturae (contains protein), and Notta Pasta.
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4 comments:
Shulman's link to Papadini does not let you buy the product :(
The consistency of the dish can vary, as some renditions fall clearly in the soup category, usually because the tomato was left out, while others are much thicker.
Hello, i would like to read more about this information.
Interesting, thanks a lot I'm gonna try it, this weekend.
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