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When should I use Italian rice pasta?

coffeebrownies | Nov 28, 201004:51 PM

I bought my celiac husband some imported Italian rice pasta, along with the usual corn pasta at a an Italian specialty grocery store (Fiorentini brand). It strikes me that, rather than use it interchangeably with corn pasta, which we are already substituting for wheat pasta, there might be some specific types of recipes for which rice pasta is better suited. My instinct is that it will do better in soft kinds of pasta dishes--frittattas, macaroni and cheese, pasta and eggs, etc. But, since I have only one bag of rice pasta to use and the grocery store was 375 miles from home, I was wondering if any one else has any sort of wisdom on this?

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