What did you cook or eat today (March 2025)
I have now fairly extensively tried out the Rummo gluten free pasta's I could get hold of which are Frusilli, Macaroni and Linguine.
It is good and initially I thought a little better than Garafalos gluten free offerings. Then I had the some GF Garafalo the day after the Rummo and the Rummo is absolutely, definitely better. It's taken the top spot of gluten free pastas, on my list at any rate.
There are also distinct advantages with it.
Unlike other gluten free pastas it isn't busting to stick together, it still needs more water and attention than normal pasta but it is much easier to cook.
Big bonus - when you cook the usual gluten free pastas they go from undercooked to overcooked in a nano second, you have to hover and continually taste a piece, one after another after another to catch it in the just cooked but not over cooked stage and even then you have to serve it fast or it can become very soft. Well I got distracted cooking one lot and it was cooked for way longer than I normally would but miracle it didn't fall apart and was still perfectly edible. So you get a good bit of leeway with it just like normal pasta!
The fusilli also stood up to being made into a pasta salad. GF pasta breaks or mashes too easily so mixing in other ingredients can be a right pita but not with Rummo, it stood up to being tossed very well.
I made two portions of pasta salad each for my sons on Thursday morning and on Monday one son rang and said I've still got one pasta salad is it ok to eat? I said yes it will be safe to eat but the gf pasta (which usually behaves like blotting paper) will have sucked up the sauce and likely turned to claggy mush so it won't taste good. Well blow me down it even held up to being fridged in a sauce for days without degrading!
I can now make pasta dishes in advance! This brings pasta firmly back into my cooking repertoire
So thankyou very, very much
MypinchofItaly you have put pasta back on the menu!!
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