I stumbled upon the Trader Joe's version of corn pasta the other day, which is certified gluten free. I bought the spirals known as fusilli. It is bright neon yellowish orange in color. I threw it in my boiling water, added some oil to help with sticking (1 tsp or so) and stirred periodically. It said it would take 9 minutes, but took a minute or so more. Just like with brown rice pasta, I knew the secret would be watching it like a hawk (for the secrets of rice pasta go
here). As suspected, I got the window of time, where it went from too chewy to tender. After tasting one, ( maybe it took trying a noodle every 30 seconds or so until I got the magical tenderness) I drained them leaving just a little of the pasta water to help the sauce adhere to the pasta as per recommendation of Rachel Ray (not too much!) I topped it with sauce, and found it just as good as any other gluten free pasta I have tasted. The color is a bit funny, but if you can get past that, (you won't fool anyone with the color) it worked out really well. My husband said they he thought they tasted like the real thing, just maybe "slightly chewy". He eats wheat regularly, so he's usually a good judge for me. I liked this review
here and a quote from his blog. I am borrowing his photo and am sending my fabulous readers his way. I think he might be right!"
There's not really anything bad I can say about the corn penne, and in fact I hope TJ's extends the line to include other pasta types. Really, I could see these taking off, and for $1.39 for a pounder, they're reasonably priced. They're that good, and who knows, maybe they're a game changer for the gluten-free crowd."
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