Gluten Free Food Reviews

Honest reviews of gluten free products for a tastier life

Product Review: Tinkyada Fettucini Style Brown Rice Pasta (gluten free)

Posted on | May 21, 2009 | 1 Comment

My 300th post!!! And a tasty one at that.
Since I enjoy most of Tinkyada’s brown rice gluten free pasta, I thought trying a new shape would be fun- not to mention it was also on sale for 99 cents.
I tried the Tinkyada fettucini noodles a couple of times with mixed results. Overall, here is what I discovered:
*This shape didn’t seem to be as consistent as their other gluten free pasta shapes. It was difficult to get it to that perfect al dente stage. I would definitely suggest undercooking it for best results- around 12-13 minutes worked well for me.
* Be sure to stir the noodles as they are cooking, otherwise you will end up with a clump of sticky, hard noodles. Definitely not tasty!  Likewise, even when I did stir the noodles regularly, I still ended up with some hard lumps of noodles stuck together.
*These noodles tend to be fairly soft with a slightly chewy center, even when it is undercooked. However, they do not break during my fork test -  I could twirl the noodles on my fork with no problems.
*The sauce clings to the noodles fairly well. I hate it when the noodles are so slippery I end up with a  pool of sauce underneath my pasta!
Overall, I thought Tinkyada’s fettucini noodles were so-so- not great but not bad either. However, I will stick to their other shapes in the future.
Rating: 3 1/2 stars
Ingredients: stone-ground brown rice, rice bran, water.
If you are interested in trying these noodles for yourself, check your local natural foods store or click HERE to visit for purchasing information. To purchase in bulk, click the link below:

For more of my gluten free pasta reviews, click HERE.
For more of  my Tinkyada reviews, please click HERE.


One Response to “Product Review: Tinkyada Fettucini Style Brown Rice Pasta (gluten free)”

  1. Debbie T.
    January 10th, 2011 @ 6:14 am

    Hi. Two things:
    1) I added a bit of oil to the water, and did stir quite a bit during cooking. This seemed to help keep the noodles from sticking together.

    2) For chicken noodle soup, I broke the noodles in thirds and proceeded to cook as above, slightly undercooking. They were wonderful in soup!

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