I believe gluten free noodles have been conquered, except for no yolk egg noodles. I haven’t encountered any good yolk-free, gluten free noodles. Glutenfreematzo.com sent these Manischewitz noodles to try, let’s hope they’ve done it!
I prepared these noodles by boiling them for nine minutes, per the instructions. When I strained them, I worried that I overcooked them because they appeared to be too soft and falling apart. When I took a bite I found that the outside was very soft and seemed overcooked. The inside of the noodle, however, was crunchy as if it wasn’t cooked enough. They were a step past al dente. The taste was stronger than I’m used to. It wasn’t a bad taste, just a strong flavor I couldn’t place, and wasn’t familiar with. The texture was smooth and not grainy.
Lemon chicken alfredo is one of my favorite meals. I have tried it with different noodles, and rice, and it has always been yummy. With these noodles however, the meal tasted off. Not only did I detect a crunch with every bite, but the overpowering taste of the noodles interfered with the lemon. I tasted more of the noodles than the sauce. The noodles held the sauce well, and didn’t slip off, as with some gluten free pasta. I attributed that to the tight spirals.
Ingredients: tapioca starch, potato flakes, potato starch, pasteurized egg white, emulsifier (monoglyceride-palm oil), xanthan gum, spices (turmeric, paprika)
Nutritional Snapshot (2 oz): 196 calories, less than 1g fat, 41g carbohydrates, 4g protein