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I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.)

Anyway, i'm curious as to how exactly they are made. For instance look at this product:

http://www.leveneziane.it/en/gluten-free-pasta/tubetti-corn-pasta

The ingredients are simply corn flour and an emulsifier, but if you take a look online for any homemade corn pasta recipes you will surely find mostly complex recipes with many ingredients. An ingredient list of size two that creates pasta with such a good texture is hard to believe! I'd LOVE to know their full process ^_^.

Does anyone have any experience in this field? I'd love to make my own and learn the process - but I don't want a complex homemade recipe with 10+ ingredients as those are sometimes harder to digest for me :(

Thanks for your time!

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Do you have a pasta roller? –  Jolenealaska Apr 20 at 11:14
    
Also, related: cooking.stackexchange.com/questions/37256/… –  Jolenealaska Apr 20 at 11:16
    
Consider Polenta. It's easy to make, and the firm version cuts nicely into pasta like shapes. en.wikipedia.org/wiki/Polenta –  Wayfaring Stranger Apr 20 at 12:36
    
I do have a pasta roller, not really a fan of pollenta hehe –  zeroRooter Apr 20 at 16:51
    
I am not sure this is indeed the complete list of ingredients, especially because there is nothing inside to bind the pasta and prevent it from falling apart. Is it possible that Italian law allows producers to leave out ingredients if used in very small amounts? Many binders are added in sub-percent ratios. Besides, it doesn't say what was done to the corn. It could be in the form of modified starch, and you can never know what exactly they did to the starch to get it to glue together. –  rumtscho Apr 20 at 23:19

1 Answer 1

I have three thoughts relating to your dilemma, and I have some bad news. I think the execution of these noodles relies on techology and an ingredient you may find difficult to aquire and utilize. Starches go through a variety of predictable physical changes when water, fat, and heat are introduced to them. (There are many well-written posts about this.)

Tightly controlling the timing of heating, hydration, and cooling rate with calibrated industrial equipment and using forms/molds is most likely a large part of its finished appeal.

The emulsifier that is being used (E471) was probably selected for its specific interactions with the starch profile that the corn noodle is based on (probably something really starchy, 100g had 354kcals and 78g or so were listed as carbohydrates) This is a commercial food additive and may be hard to source. http://en.m.wikipedia.org/wiki/Mono-_and_diglycerides_of_fatty_acids

Good luck on your simple gluten free noodle recipe quest.

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