Wheat-Free Pasta

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Preparation, uses, and tips

Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cooking time varies, depending on the pasta’s shape and size. After cooking, drain and rinse with cold water to stop cooking. As a general rule, use light sauces for delicate pastas, such as capellini or angel hair, and chunky, richer sauces for sturdy pastas like fuselli and linguini.

Buying and storing tips

Look for wheat-free pasta in the pasta section of natural food or grocery stores, or in the bulk section of some health food stores. Store pasta, unopened, in a cool, dry cupboard for six to eight months.

Varieties

As is the case with other types of pasta, wheat-free pasta comes in a few shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others.

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Nutrition Highlights

Wheat-free pasta (corn, dry), 1 cup (130g)
Calories: 275
Protein: 7.8g
Carbohydrate: 83g
Total Fat: 2.2g
Fiber: 11.5g
*Excellent source of: Magnesium (125mg)
*Good source of: Zinc (1.8mg), and Vitamin B6 (0.2 mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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