GF spaghetti is disgusting at high altitudes. It's true. Barilla has made a GF pasta that is to die for. Finally a decent pasta for this ever growing GF population. I even make it for my non GF family and everyone seems to like it. They even have to
ask if their pasta is GF or not now.
In Belgium I can't find Barilla GF pastas so I went out and purchased kilos, literally kilos, of the stuff to take back to Liege with me. That is how good it is.
The other day, we stopped at our mountain house that is 7000ft above sea level and thought I'd make some pasta for hubby and me. Since we started going to the mountains I'd eaten some pasta and it was ok. Then I found I am celiac so I stopped eating
pasta altogether while in the mountains just to not have to cook with 8 different pots and risk contaminating myself. Polenta seemed to rule as in the mountains it just seemed right anyway.
This time I had enough spaghetti for two people but not tortiglioni. So, spaghetti it is. I usually taste foods at their usual time as written on the box, knowing that it won't be ready. So like usual, I tasted my GF spaghetti at the directed time (9
minutes) and it was, as usual, not done. I waited 2 minutes exactly. Taste. Man is that gross.
It was like soft paste outside (remember the paste we used in elementary school? gritty and slimy all at the same time?) and hard and crunchy on the inside. I figured it wasn't going to get any better so I drained it.
I tossed it with my usual tomatoes, basil and a hot pepper or two hoping it would be so tasty that the texture of the pasta would be less evident.
Nope, that nasty spaghetti just seemed like a 3M experiment gone awry. It littered my mouth. It stuck to my teeth in each crevice between them. It clung to every part of my tongue and even the roof of my mouth.
Hubby finished all of his because he is a good boy and ex-military and knows that survival is top priority. I on the other hand, more spoiled, ate half and then tossed the rest. I couldn't take it. It was hard to swallow.
So, you mountain folk. What is it? Why does the same ingredient in another form taste and feel good? It's physics I'm sure. I use an induction stove and the water actually boils quite fast. Regular Barilla spaghetti and their whole grain spaghetti
(both non GF though) taste good at that altitude and have a normal texture. At sea level Barilla GF spaghetti is delicious. As I wrote before, my kids can't even tell the difference.
And it's not just Barilla. I used 100% corn spaghetti once and it stuck together and turned out like mush outside and iron inside. It was like eating a broom. I only tasted that. I swore I'd never buy that brand again, but at sea level it is ok.
I'm in no way paid by Barilla because if I were they'd be hearing from me that I'm not too in line with Guido's decision that in order to sell crackers I need to see the bare chest of a woman. Why when Antonio Banderas tries to sell me cookies do I not
get to see his bare chest? I won't get into how Italian men and media treat women...
Anyway, I know Lela and Kathy live at high altitudes. Have any of you found the same problem? Am I not following a procedure correctly?
If any of you are going to the mountains and eat GF spaghetti let me know how it turns out. Maybe it's just me.
Thanks for listening. Best to all,