I am new to this. However, I found a recipe on Taste of Home for a Macaroni Coleslaw. I used Le Veneziane corn pasta. I used Ditalini pasta. It said to drain and rinse in cold water. Then I added it immediately to the Coleslaw part of the recipe. I was making this for a potluck the next day at church. I covered the container and put it in the fridge overnight. This worked great. It was a big hit and no one knew it was GF. I am asked to bring it every time.
So my suggestion is, if you are still open to suggestions, experiment with small amounts of pasta adding to something moist as a salad base and see what happens. I have only tried this one recipe so far but am looking for make ahead pasta ideas for the potluck dinners.
Thanks to this blog I am learning more.
Banza is a favorite non-rice and non-corn gluten-free pasta for those that want a grain-free option. Made from chickpeas, it's got a light taste but the texture can be slimy if not prepared properly. Be sure to stir Banza often, rinse the pasta when finished, and top with sauce immediately. I used to like this pasta a lot, but have gotten tired of the chickpea taste and strange texture. I prefer corn and rice based pastas.
A Delicious Change Of Pace With Le Veneziane Corn Meal FarfallePasta
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Ancient Harvest's pastas are thicker in texture, and not as light as a corn/rice blend like Schar, Barilla, and Ronzoni, but still tastes okay to me. It's not my favorite gluten-free pasta, but I've been pleased with the results when cooking at home. If it's on sale, I'll buy it!
And don't forget Trader Joe's! Trader Joe's has its own line of gluten-free dried pasta made with quinoa and brown rice, which are very tasty! They also have black bean pasta, but I haven't tried that. However, I do prefer their fresh egg fettuccine instead. And as of 2023, they came out with corn and rice based tagliatelle which is fantastic!
If you are curious about great gluten-free frozen pastas: I swear by Nantucket Pasta Goddess and Conte's for gluten-free cheese ravioli. Both brands are delicious, just handle them with care as they can break easily. Top with butter or sauce!
My husband and children eat squash, zucchini and French squash (smaller and thinner than Zucchini). I cut them up and use bacon fat to fry them in. When they are browned I cover them with a mix of white and yellow cornmeal and continue to fry them until the cornmeal is cooked. I can cook enough squash for a crowed for my family and not have any leftovers. I don't care for squash but I sure make a bunch for my family (MY husband calls me a Yankee because I don't like squash or cornbread (I will eat cornbread in my poultry dressing).
Keatley is a fan of this gluten-free corn pasta. "It's widely available and cooks like standard semolina pasta," he says. It's also a hit with Amazon reviewers. "If I don't tell anyone that the pasta they are eating is made from corn, they can not tell the difference between this and traditional pasta," one wrote.
It was a very achievable weekday pasta dinner, I paired with grilled chicken sausage. The only change was lactaid whole milk and I was stuck with bacon, so a dash of garlic was added. My wife and I truly enjoyed the meal and 5 out of 7 kids loved it, two said they like the regular Vincenzo red sauce better. Thank you
Known as ragu di corte (farmyard ragu) in Italian, this hearty three poultry pasta ragu from Padova (Padua) is a delicious combination of duck, guinea fowl and stewing hen! Traditionally served with bigoli this sauce is also delicious with tagliatelle, spaghetti or short pasta tubes like penne.
This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta. Apart from the asparagus this sauce has zucchini, onion, parsley and garlic, as well as creamy robiola cheese. You can also use cream cheese.
Dining is a highlight on any Westerdam sailing, with most people raving about their meals whether in the Dining Room or a specialty restaurant (a nice change from many big ships where the best food is always only in the specialty restaurants).
Canaletto (Deck 9); $15: Located within a small section of the Lido Market is Holland America's popular, and delicious, Italian eatery. The menu is divided into small plates, pastas and large plates. Portions are designed for sharing; the menu recommends two people order two small plates, one pasta and two large plates. Canaletto is open only for dinner. be457b7860
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