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Reply to "question from a gluten-free pasta rookie "
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[quote=Anonymous]Two thoughts: I say this without knowing anything about the OP’s recipe though. Rather than using pasta that tries to unsuccessfully replicate good pasta made from wheat, I usually use noodles that are what they have always been, like jap chae noodles made from sweet potatoes, cellophane noodles, and rice sticks. For other things — especially recipes with tomato sauce and/or cheese, I often use spaghetti squash. These are delicious options. This won’t usually work as substitutes for American standards like mac and cheese or stroganoff, but they’re genuinely delicious in their own right, and can work well in some casseroles and, of course, in stir fries and soups. [/quote]
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