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| |  | Wheat Pasta | Home » » bionaturae Organic Spaghetti, Gluten Free, 12-Ounce Bags (Pack of 6) | | | | | | | Description: | | Bionaturae introduces a great tasting gluten free pasta that is made with all organic ingredients. You no longer have to sacrifice great taste and texture to get a delicious gluten free pasta meal. Taste and texture of traditional Italian pasta. The first no rinse gluten free pasta. Made from rice, potato and soy. No corn or wheat. Produced at a dedicated gluten free facility with no risk of cross contamination with dairy, tree nuts, peanuts or eggs. | | | Features: | |
• Certified Organic & Kosher ( Circle K symbol)
• Imported from Italy
• No rinsing after cooking
• Unique formulation gives true pasta-like texture
| | | Product Details: | | | Product Weight:
| 72.0 Ounces | | Package Length:
| 11.7 inches | | Package Width:
| 8.6 inches | | Package Height:
| 4.4 inches | | Package Weight:
| 5.35 pounds | | Average Customer Rating:
|  based on 26 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 26 customer reviews )
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Most Helpful Customer Reviews
6 of 6 found the following review helpful:
 The best Gluten Free SpaghettiNov 24, 2009
By I. Blumenfeld
Bionaturae GF Spaghetti tastes better then any others that we tried. It's made from rice, potato and soy. It's very fast to cook - 6 min, and no need to drain. It's important to follow instructions and cook the exact time listed on the package, otherwise it will get too soft. It's a perfect texture, and I like it now even better then the glutenous spaghetti that I used to it. It's a great price here, and I can't wait till it comes back in stock.
6 of 6 found the following review helpful:
Best gluten free pasta by far!Mar 28, 2007
By thoreau88
I have tried every gluten-free pasta I could find, and this one comes the closest to the pasta I remember and loved, before celiac. It cooks quickly and needs no rinsing, yet it does not turn to mush like so many of the rice pastas do. It's made by a company in Italy that has been making pasta since forever, and they really know how to do it. I just wish, fervently, that someone in the States would do it as well, so I don't have to feel global-warming guilty about shipping it all the way from Italy just to satisfy my pasta craving.
5 of 5 found the following review helpful:
Tastes like regular spaghetti noodles to me!Mar 15, 2010
By Erin Burkeedwards
"beepbeepinajeep"
I honestly can tell no difference between this product and wheat noodles. It is a lovely find for a pasta lover:)
1 of 1 found the following review helpful:
Very pleased.Mar 04, 2011
By J. Shaath
This is the best gluten free spaghetti noodle I have used (although I must admit I have not tried Schar's spaghetti and it is probably good also as their other pastas are). All of bionaturae pastas are excellent as well.
After a little research on pasta there are some helpful hints that work with all types of pasta but are especially important with gluten free spaghetti.
Use as much water as your pot can hold, want good spaghetti, buy a bigger pot or use two pots that are appropriate for 6 ounces of pasta instead of 12 ounces.
*** Lots of water is vital to prevent spaghetti from sticking together.****
Too little water, the pasta becomes sticky as well as mushy.
NEVER add oil, I know it seems like a great idea but not only does not prevent spaghetti from sticking together but actually makes it more likely to occur.
Adding salt to water is helpful but not necessary.
Try adding your spaghetti very quickly, not slowly a few pieces at a time. Again, it seems like a good idea but it promotes sticky & mushy pasta. Why you ask? Because all pastas gluten free and non gluten free release a starchy substance that coats the pasta with in the first 2-3 minutes of being placed in boiling water. This is commonly called glutinous starch but of course it is not the wheat, rye or barley protein gluten. So adding individual strands prolongs this process of starch releasing and coating the strands of pasta increasing the likelihood of spaghetti stuck together. **** This is why is very, very important to use lots of water, and stir the pasta in the boiling water for the first 2-3 minutes to disperse the coating of sticky starch.****
Then proceed with package directions on timing of pasta. Of course I occasionally am distracted and boil the spaghetti noodles too long and am reward with mush.
Best of Luck.
PS my gluten free friend, Glutenfrieda is now making ice cream sandwiches that excellent.
1 of 1 found the following review helpful:
 DisappointedOct 06, 2010
By M. Taylor
"Myrna"
I needed gluten-free pasta, and this looked like it would fill the bill. The first time I used it, I followed the directions to the letter, and it was gummy. The next time I cooked it, I ignored the directions and rinsed it thoroughly -- it was better, but still too limp and gummy. If you must eat gluten-free food, this will give you an edible facsimle of spaghetti, but don't expect it to be like "the real thing." It IS gluten-free, and it wasn't inedible, but I probably will not purchase it again.
See all 26 customer reviews on Amazon.com
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