Posted on | May 22, 2008 | 3 Comments
This DeBoles gluten free corn spaghetti style pasta comes in an eight ounce box has three to four servings. This pasta was given to me by a friend to try. Honestly, I was a bit hesistant since I have not had good experiences with corn pasta in the past.
I boiled these gluten free spaghetti noodles for nine minutes, which seemed about right. The noodles were cooked slightly softer than al dente with no issues of stickiness or clumping. These are a thinner style noodles- not overly thick. Maybe they wouldn’t be so bad after all!
I served these noodles with a simple marinara topped with parmesan. These gluten free spaghetti noodles have a moderate corn flavor that somewhat competed with the tomato sauce. The taste wasn’t horrible but it wasn’t really great either. i think I prefer the flavor and texture brown rice noodles instead of corn.
I quickly discovered that these noodles are pretty inflexible- when I tried to twirl the noodles on my fork, they broke into small pieces. Yup, that’s right, these gluten free spaghetti did not pass the twirl test. Lame.
I also discovered that these noodles are best eaten right away since they become sticky and clumped in the fridge. Overall, these noodles were Ok, but they weren’t my favorite.
PROS: slightly chewy, doesn’t stick together
CONS: inflexible and breaks; corn flavor may compete with the flavor of sauce
Rating: 3 stars
Want to try it for yourself? Click the link below:
Ingredients: yellow corn meal, yellow corn flour