With a coeliac in the house, we virtually cook with gluten free pasta all the time. Generally I am quite happy with the texture and consistency of gluten free pasta, and I have no problems cooking and eating gluten free pasta.
I have though had a few issues with cooking gluten free spaghetti, and have not been enamoured with the various types I have used. As well as clumping together, I wasn’t that impressed with the flavour and texture.
On a recent visit to Sainsbury’s I saw they were stocking a new Italian brand of gluten free spaghetti, Rummo Spaghetti No 3. I decided I would buy a pack and ut it in the cupboard.
On the Sainsbury’s website the description says:
I always wanted to create a gluten-free pasta that could give you all the pleasure and texture of the classic one. We select brown rice, yellow and white corn, strictly GMO free, then we blend them with a natural and ancient element stream. Thanks to our Laverazione al Vapore Method (Steam processing), we slowly obtain a soft, balanced dough that we extrude through bronze dies so that our pasta is more rough and bonds perfectly with the sauce. The result is Rummo Gluten Free with an incomparable consistency.
So, the other day when cooking a beef bolognaise, I decided I would use the Rummo Spaghetti No 3. I followed the instructions and cooked the spaghetti in boiling water for ten minutes. It did feel quite thin when it as uncooked, but after cooking for the proscribed time, it had expanded, and more importantly hadn’t clumped together.
I was really impressed with the spaghetti; it had a great texture and flavour. Certainly, the best gluten free spaghetti I have cooked with. So, impressed, the next time I was in Sainsbury’s I picked up another pack. It isn’t the cheapest pasta on the shelf, but I think it’s worth the extra cost.