Wheat Free Pasta
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 several shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others.
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. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.