Why corn pasta?
Variety! And because corn pasta is a nutritious whole-grain alternative to regular pasta, (suitable for people with Celiac’s). Usually, I go for whole wheat pasta because it’s the cheapest alternative where I live, but last weekend, I sprang for the corn stuff. Here’s how it turned out…
Nutrition info
Reading the labels: corn vs whole wheat, per 100 g, dry.
Did you notice that little asterisk * next to dietary fiber? That’s because I’m a little unsure about this one. Since the information for dietary fiber isn’t listed on the package, I entered it into cronometer. According to cronometer, corn pasta has a slight edge over whole wheat. However, my corn pasta is a mix of 80% corn and 20% rice – rice pasta being much lower in fiber content – so in my case, they’re probably about even. Of course, that’s all a big guess.
Performance
I thought that this bright yellow corn pasta would be pretty on the plate. In the end, the color cooked out of it, and it looked like a regular white pasta – that’s good news if you’re trying to get a skeptic to eat it – you can serve it to them and they’ll be none the wiser until you tell them, especially since it also tastes quite ‘normal’. It didn’t stand out as having a particularly corn flavor, and I found it to be roundly fulfilling, if slightly lighter than whole wheat pasta.
A note about cooking corn pasta
While it performed well in the pasta bowl, I was underwhelmed with the cooking process. With ‘regular’ pasta and whole wheat pasta alike, you have to stir it in the beginning to ensure it doesn’t stick to the bottom of the pan, but, once it gets rolling, you can leave it alone until it’s time to drain. Not so with corn pasta – the more it cooked, the more it wanted to stick to the bottom, so you have to stir it consistently during cooking.
It also created loads of foam. I suppose that’s neither here nor there, but it’s just one more reason why you have to keep stirring it while it’s cooking.
Overall, I like it but I won’t go out of my way to get it over the cheaper and easier-to-find (in my area, anyway) whole wheat pasta. For people who have to avoid wheat, it’s a perfectly reasonable substitution other than the hassle of constant stirring.
Have you had corn pasta? If so, what did you think?
I don’t usually buy Saturn peaches because they’re more expensive than “normal” peaches, but they were on sale this week, making them the cheapest option! Yay! I ate all of them for breakfast this morning.
I’ve got to take advantage of all the beet greens in my garden! I can’t seem to eat them fast enough, so some are going into the freezer, but I want to eat as many as I can while they’re fresh out of the garden. Today, I’m going for a beans & greens salad.
1/2 c. cannellini
I’m trying a new kind of pasta today. It’s made from corn & rice and it’s bright yellow, so I think it’ll make a pretty plate. (Read my review of the corn pasta 
1 1/2 c. cooked corn pasta
Eat like every bite counts 