If you were ever stranded on a deserted island and could only have one food item with you, what would it be? In my house, it would be pasta. We LOVE pasta. It’s rich, it’s starchy and filling. When I was diagnosed with celiac disease, I was devastated, but it wasn’t the thought of giving up bread that had me upset, It was the pasta. For years, I watched my Mom, who was also gluten intolerant, struggle to find things to eat. Thankfully, times have changed and some of my favourite companies are offering their same great products, but in a gluten free form.
Catelli Gluten free pasta
Since becoming gluten free, when I crave pasta I turn to Catelli. I have tried just about EVERY gluten free noodle on the market and Catelli is by far my favourite! It is easy to cook, it doesn’t clump in a gooey, gluey mess and it tastes great! Catelli first released their gluten free line, which included Penne, Fusilli and Spaghetti, last October (2013). Made from a unique blend of four grains (white rice, brown rice, corn and quinoa), the pasta was rated with high marks for taste, texture and cooking performance by consumer and dietitians alike. The success was so overwhelming that they decided to celebrate Celiac Month by adding Macaroni to the gluten free line. Catelli produces their gluten free line in a certified gluten free facility! This is a huge selling point for my stomach who can detect even the smallest ounce of cross contamination.
So once you find your favourite pasta, cooking it is easy right?? I’ve been cooking pasta for 25 years, but after one night in Chef John Higgins kitchen, I learned that there is a lot more to cooking pasta then just boil water!
Top 5 Pasta Cooking Tips from Chef John Higgins
(Director of George Brown Cooking School)
1. READ the label! As all gluten intolerant/Celiac people know, reading the labels are very important for discovering the contents of the item, when cooking pasta it is very important to read the label to discover the proper cooking times. These times are scientifically tested times to create the perfect pasta.
2. Add salt to your pasta water! When cooking pasta, the water you use should be as ‘salty as the ocean’. As a rule of thumb, use 10 grams of salt for 1 liter of water and 100 grams of pasta. The salt not only enhances the flavour of the dish, but helps the sauce adhere to the pasta.
3. Never add oil to the water! This is a common myth that must stop! Although, it helps the pasta from sticking to each other, but it keeps the sauce from sticking to the pasta as well.
4. After adding the pasta to the water, it’s important to continually stir for the first 45 seconds. This prevents the pasta from clumping together. With gluten free pasta, this is especially important as the composite of gluten free pasta causes it to clump more easily.
5. Never rinse pasta off with cold water after draining it. The cold water causes the starch in the noodle to disintegrate. The noodle’s texture changes and just like oil, sauce will not adhere to the noodle.
Have you tried Catelli’s gluten free pasta? Grab your $1 off coupon HERE while quantities last!
A Year Supply of #glutenfree Catelli pasta (2 winners)
Canada only, excluding QC
Ends June 19, 2014
disclosure: I was provided compensation for this giveaway. All opinions expressed are my own.