Posted on | May 13, 2012 | No Comments
I believe gluten free noodles have been conquered, except for no yolk egg noodles. I haven’t encountered any good yolk-free, gluten free noodles. Glutenfreematzo.com sent these Manischewitz noodles to try, let’s hope they’ve done it!
I prepared these noodles by boiling them for nine minutes, per the instructions. When I strained them, I worried that I overcooked them because they appeared to be too soft and falling apart. When I took a bite I found that the outside was very soft and seemed overcooked. The inside of the noodle, however, was crunchy as if it wasn’t cooked enough. They were a step past al dente. The taste was stronger than I’m used to. It wasn’t a bad taste, just a strong flavor I couldn’tplace, and wasn’t familiar with. The texture was smooth and not grainy.
I paired the noodles with a lemon chicken alfredo. This is one of my favorite meals. I have tried it with different noodles, and rice, and it has always been yummy. With these noodles however, the meal tasted off. Not only did I detect a crunch with every bite, but the overpowering taste of the noodles interfered with the lemon. I tasted more of the noodles than the sauce. The noodles held the sauce well, and didn’t slip off, as with some gluten free pasta. I attributed that to the tight spirals.
Not my favorite noodle, but it is yolk free which makes it a little healthier. It is also kosher which is perfect for Passover.
Rating: 3 stars
Pros: yolk free, cooks up quickly
Cons: strong noodle taste, cooks unevenly
Review provided by Kristina
A note from Karen: My personal favorite egg style noodle is still the Glutano tagliatelle noodles. My local stores have stopped carrying them, but can still be found online. Check out my review for purchasing links.
Ingredients: tapioca starch, potato flakes, potato starch, pasteurized egg white, emulsifier (monoglyceride-palm oil), xanthan gum, spices (turmeric, paprika)
Nutritional Snapshot (2 oz): 196 calories, less than 1g fat, 41g carbohydrates, 4g protein