Grocery
Spaghetti pasta made from corn and rice
What it is
It provides the familiar shape and texture of traditional spaghetti but is made without wheat. The combination of corn and rice creates a pasta that cooks up tender and holds its sauce well. It is a pantry staple for many households looking for versatile meal solutions.
How people cook with it
This pasta is ideal for a wide range of classic and contemporary dishes. It pairs wonderfully with various sauces and ingredients.
- With marinara sauce
- With pesto
- In pasta bakes
- With vegetable primavera
To prepare, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta thoroughly. You can then toss it immediately with your favorite sauce, a drizzle of olive oil, or add it to other prepared ingredients for a complete meal. Avoid rinsing unless a recipe specifically calls for it, as the starch helps sauces adhere.
How it differs from similar foods
This difference in ingredients affects its texture and cooking time slightly. While wheat pasta has a distinct chew, this blend offers a tender bite that is still satisfying and holds sauces effectively.
How to keep the rest
Store any unused portion of the dry pasta in its original packaging or an airtight container in a cool, dry place. Ensure it is sealed to prevent moisture absorption and maintain freshness. Properly stored, it can last for an extended period.