Head of Barilla pasta company: Gays can eat someone else’s pasta

[MADem]

279. I would suggest that you head to an Asian grocer and check out the fare there...

In bigger supermarkets you can find some brands in the "foreign food" aisle--Thai Kitchen, Annie Chun's, etc--they make a broad, flat noodle that if you don't overcook it will work for linguine recipes beautifully.



http://www.drvita.com/p-7539-Annie-Chun's-Gluten-Free-Pad-Thai-Rice-Noodles-Original--8-oz.aspx?catargetid=1920411439&cadevice={device}&gclid=CNHWveqi7LkCFQue4AodzUIApg

Read labels carefully though because the Japanese, for example, also make a wheat noodle--but they do also make some superb rice noodles that I think are better than the "substitute" brands that are sold to celiacs. I'd say it's a trial and error thing. I've been dealing with some of this on occasion because some of my family--the come-and-go bunch, not the ordinarily resident crowd, thank heaven--have decided that they have "wheat belly" and are doing the diet modification thing (some will slip if they see something they really like, though, so it's not like they're full-bore very sensitive celiacs).

As I said, the trick, I think, is down to "finishing" the cooking of the noodle IN the sauce--Italians do this as well, but I rarely see an American preparing pasta this way. Tongs or one of those food claws is the perfect way to get the clumps of pasta into the sauce, swish it round till it's cooked in, and boom--on the plate with a bit more on top and off ya go.

Italian sauce is generally thinner, too (one trick I've seen Italians living in USA use as a shortcut is using vegetable juice -- like V8, but supermart brands will work just fine -- to 'lean out' their sauces with good 'sapore' -- much better than just watering them down, though they do use the water that the pasta is cooked in, too --something that Americans just throw away). I can't abide a thick sauce anymore, so I think they may have a point!!