Home Cooking


Corn flour pasta


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking

Corn flour pasta

Puffin3 | Jan 28, 2013 01:30 AM

Trying to stay away from too much wheat. I LOVE pasta! I tried corn flour pasta made in Italy today. It's excellent. I couldn't tell the difference.
I bought fresh shrimp off the boat at Cowichan Bay today. Made the corn pasta spaghetti same way as usual drained then into a large SS pan with four tablespoons of hot clarified butter then added a hand full of chopped italian parsley some grated then sauteed garlics a hint of red pepper flakes and two tablespoons of fresh lemon juice a grind of black pepper. When the pasta was nice and hot and ready to serve I added two cups of fresh raw shrimps. It took them about a minute to cook then I served the pasta with a nice hand full of grana padano on top.
Have you tried corn pasta? Do you notice any difference?

Want to stay up to date with this post?

Recommended From Chowhound