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Friday Foto Spaghetti Squash January 8 2010 by Peter Bronski 5 Comments When it comes to making glutenfree pasta the way I see it you have four basic options a) don’t b) make your own from scratch c) use a storebought brand such as Tinkyada or Schar and d) use a glutenfree replacement.
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You can toss vermicelli with some olive oil and canned tomatoes for a light spaghettilike dish or use them in stirfrys and soups Short Pasta Shorter noodles come in a variety of shapes that will all catch sauces in different ways It works great with thicker and chunkier sauces that have meat and vegetables.
