Egg Noodles

[voix]

Is there a safe egg noodle?

[aklap]

Glutano makes a GF egg type noodle. It's called Tagliatelle

http://glutano.com/en/g%2Drange/product.php?product=Tagliatelle


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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[voix]

Thanks. Does it have the flavor of egg noodles?

How is the consistency, btw? I found that I don't know how to work with the pastas that get mushy. I found one brand that really doesn't get mushy, but didn't seem to have an egg noodle sub.

[ostrich]

[Kathie]

The very best egg noodle type product I've run across is from a company called Seitenbacher, the noodles are the only ones I have ever tried that don't get mushy when used in soups. Leftover they will absorb almost all of the moisture but they don't get mushy and completely disintegrate the way most gf pasta does. I get mine from a local health food store. I believe there is a web site.
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CD by Biopsy 3/25/88

[voix]

Thanks, I will try both of those.

I used a new company today for a beef brisket soup. It is Orgran. The pasta was sort of large button shaped and made with rice and corn. It tasted and had a texture rather like elbow macaroni. However, by the time I was half way through the bowl of soup, the pasta was starting to break up into chunks. It didn't get mushy, but started to fall apart.

(I made the soup, then boiled the pasta separately. I added some cooked pasta to the hot bowl of soup, so it was just the heat from the soup that I was eating that was having an effect on the pasta.)

I think the pasta that I tried today would be good for a dish with thick sauce and salads, or added to individual soups right before eating--so long as there are no left overs.

It didn't taste like egg noodles, however.

[aklap]

Voix,

When Al first went GF we went to a store that specialized in only GF food. The salesperson there was very helpful and gave us many suggestions that were very helpful to us as newbies. One of the things she told us that when cooking GF pasta always use LOTS of water. It was one of the best pieces of advice we received. Besides using lots of water and a large pot gentle stirring and lots taste testing for doneness were the keys. My experience is that cooking it al dente also makes it easier to work with and is helpful with the "breaking up"

I remember very well the first GF pasta we cooked....or should I say tried to cook ! It was totally corn based and ended up a lump of mush in the garbage can.

I don't think we've ever used any egg noodle product-we use Tinkyada
fettucini when noodles are appropriate.

Good luck!
Peg
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[luvscowznh]

[voix]

great. thanks for the tips!