I have to admit that I was a little concerned about my husband's reaction to my serving him organic, gluten-free pasta, so I did what any self-respecting wife would do -- I didn't tell him! He saw the four types of Lundberg rice pasta arrive in the mail that were meant for me to sample, and he almost turned up his nose. His comment was, "well, if we don't like it, we can always give it to my boss. He only eats gluten-free products." Typical of him in his later years, he's already decided he doesn't like it before he tastes it!
I went about my business of preparing supper. The pasta cooks up a little faster than the flour pastas I use -- only 7 minutes. That's a plus right there! Strangely, it smells like rice when it's cooking; I don't know why I hadn't expected that!
The rice pasta is the same in every way as far as texture and taste, but as you can see it is smaller than name brand flour pastas, so just keep that in mind if it is important to your recipe. I didn't find it a problem at all.
For this shrimp pasta salad recipe I chose to use the Rotini. I like the way it holds the dressing.
Here's the finished results. Fussy Husband loved it! What a surprise!
Lundberg Pastas are made with 100% whole grain brown rice flour which makes it gluten free and vegan. The Lundberg Family Farms are USDA Organic and believe in respecting and sustaining the earth; even the boxes are printed on 100% recycled paperboard. With Lundberg Farms you can feel secure when purchasing their products. They really care! And to me,( and Fussy Husband) that means a lot!