LCBO Food and Drink Spring 2016

FOOD  BASICS

N ood�es BY JENNIFER M ac KENZIE PHOTOGRAPHY BY VINCE NOGUCHI KNOW YOUR

G�uten-Free PASTA WITH ROSÉ SAUCE recipe on page 114

GLUTEN-FREE Gluten-free pastas made with a combina- tion of two or more grains, such as those with a blend of rice and corn, have a texture and flavour more similar to wheat pasta than those made with just one grain. Long, thin shapes, such as spaghetti, tend not to hold their shape as nicely as the shorter shapes and are more suited to lighter-weight sauces. Minimal stirring and cooking only until al dente are imperative to maintaining the texture.

A cruise down the dry pasta aisle at the supermarket these days reveals so much more than plain penne, macaroni and spaghetti. The classic durum semolina pasta is now accompanied by whole-wheat and high-fibre varieties in several shapes beyond the standards, and the texture and taste are far improved from the first whole-grain incarna- tions. There is an abundance of small traditional Italian shapes once only found in local trattorias, ranging from tiny ditalini (small thimbles) and farfalline (little bows) to orecchiette (little ears) and everything in-between. New on the horizon, and much improved as of late, are specialty gluten-free pastas made with grains such as rice, corn and quinoa. Now is the time to branch out from your standby spaghetti and try some new pastas in these spring dishes.

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