That’s right kids, corn spaghetti. I dabble in gluten-free cookery from time to time, as I’m slightly sensitive to the stretchy stuff. Usually I feel tired, bloated, and cranky when I’ve had more than a little gluten, so I keep it to a minimum. That means I’m always trying new GF products and recipes.
I got this corn spaghetti at Whole Foods, so I’m sure it’s pretty widely available. It cooks up just like any other pasta, and it’s surprisingly mild. The taste is reminiscent of corn tortillas, but since it’s cooked in water, it doesn’t have the distinct taco taste.
My first dish with this was simply dressed with a little olive oil, salt, and red pepper. I can imagine it would be great in sopa seca, the Mexican noodle casserole. It would also be good in a take on Shanghai pan-fried noodles, or anything else that features fried noodles.
I’d totally buy this again, and I’ll keep you posted when I make a more complex recipe with it.
Has anyone else tried corn spaghetti? What did you think?