Gluten-Free Brown Rice Penne Organic

How long do they need cooking?

Eight to nine minutes in a litre of boiling water per 100 g of pasta, stirring at the start so they do not stick together. The Kazidomi brown rice penne stay firm if you drain them in time. This is the longest cooking time among the gluten-free pastas in the range.

Are they suitable for coeliacs?

They are made from brown rice flour and water alone, with no gluten-containing cereal. Kazidomi has them produced in a workshop given over entirely to gluten-free products, which limits the risk of cross-contamination. The statement appears on the wrapper of the 300 g pack.

Brown rice penne or buckwheat penne: which to choose?

Brown rice gives a discreet taste and a pale colour: these Kazidomi penne stand in for wheat pasta without changing the character of the dish. Buckwheat is more assertive, almost earthy, and noticeably darker. Rice cooks in eight to nine minutes, buckwheat in seven to eight.

How do I stop them breaking?

Rice pasta is more fragile than wheat: stir gently, avoid a hard rolling boil, and drain without shaking them about. Kazidomi advises a litre of water per 100 g. Serve them immediately, since the texture goes downhill if they sit cooling in the colander.

What do I serve with them?

Their neutral taste suits any sauce: tomato, pesto, sautéed vegetables, a vegetable curry. The Kazidomi brown rice penne take less kindly to a baked gratin, rice flour having a tendency to dry out in the oven. Better to serve them straight from the colander, under a hot sauce.