[Sca-cooks] Alternative pastas, was: Restricted diets

[Tara Sersen Boroson]

> Anya was gluten intolerant. I experimented with cornmeal
> pasta. It wasn't quite the same, but was deemed an acceptable substitute.


I've never had cornmeal pasta, I'll have to try that sometime.  I have
had rice pasta and lentil pasta.  The lentil was wonderful - it had a
great flavor.  The texture was a little more dense than wheat pasta, but
not quite chewy.  It was good enough that I eat it regularly just
because.  Well, whenever I can get to the particular store in Delaware
that sells it, anyway...  And it's wonderfully high in fiber and
protein.  The rice was pretty good.  You have to be careful not to
overcook it by a minute, because it could become sticky and goopy.  But
if you cook it right, you'd barely know it wasn't regular wheat pasta.
Basically, I would compare it to cheap conventional pasta, as opposed to
good fresh stuff ;)

-Magdalena