Organic brown rice spaghetti Organic Organic

How long do they take to cook?

Eleven to twelve minutes in a litre of boiling water per 100 g of pasta, stirring as soon as they go in to separate the strands. The Kazidomi brown rice spaghetti stay firm if the water is kept at a rolling boil. Drain them at once and mix them straight into the sauce.

What is in them?

Brown rice flour and water, with nothing else, the flour coming from organic farming. Kazidomi has them produced in Italy, in a 300 g pack. Brown rice keeps its husk, which accounts for the beige tint of the strands and their faint cereal note.

Brown rice or buckwheat spaghetti?

Brown rice tastes discreet: these Kazidomi spaghetti stand in for wheat pasta in a bolognese or a tomato sauce without changing the dish. Buckwheat brings a frank bitterness and a much darker colour. Both cook in eleven to twelve minutes in a large volume of water.

Why do they stick together?

Rice flour releases a great deal of starch. A large volume of water, a proper boil and a first stir settle the matter. Kazidomi advises against letting them sit once drained: the strands weld together as they cool. A little oil, or the sauce added at once, keeps them apart.

Are they suitable for a gluten-free diet?

The recipe holds only brown rice flour and water, with no gluten cereal. Kazidomi prints the gluten-free mention on the pack. As with any product of this kind, coeliacs should check the label on the batch they have bought before the first use.