Preparation, uses, and tips
Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom
of the pan, stir gently until the water returns to a rapid boil. Cooking time varies,
depending on the pasta’s shape and size. After cooking, drain and rinse with cold water
to stop cooking. As a general rule, use light sauces for delicate pastas, such as capellini or
angel hair, and chunky, richer sauces for sturdy pastas like fuselli and linguini.
Buying and storing tips
Look for wheat-free pasta in the pasta section of natural food or grocery stores, or in the
bulk section of some health food stores. Store pasta, unopened, in a cool, dry cupboard for
six to eight months.
Varieties
As is the case with other types of pasta,
wheat-free pasta comes in several shapes and sizes, including macaroni, spaghetti, farfalle
(bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and
others.
Nutrition Highlights
Wheat-free pasta (corn, dry), 1 cup (130g)
Calories: 275
Protein: 7.8g
Carbohydrate: 83g
Total Fat: 2.2g
Fiber: 11.5g
*Excellent source of: Magnesium (125mg)
*Good source of: Zinc (1.8mg), and Vitamin B6 (0.2 mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.