Top critical review
83 people found this helpful
Ancient Grain Not the Same
on June 11, 2013
I agree with some of the recent posts here. Something has gone terribly wrong with this pasta recently; the company must have changed the recipe without making it clear on the box.
This was one of the only reliable and tasty GF spaghetti-style pastas we were able to find (and I tried many). We have been using this product for several years, ever since my daughter was diagnosed with celiacs disease Despite the expense, we loved this product! The pasta was not mushy or grainy; it held its shape after boiling, blended nicely with various sauces, and tasted close to traditional pasta with a nice nutty flavor from the quinoa. I could still make spaghetti and meatballs for my kids! I would say I used it 3-4 times a month (and I would make a pound of pasta -- two boxes -- for each meal).
But the last four boxes I bought have not been the same. The water quickly turns very cloudy and yellowish, as if we were cooking with corn-based flour (not the quinoa). The pasta comes out mushy and broken after boiling. The texture no longer resembles traditional pasta, and the sauce does not blend well in with the spaghetti. I've had to throw out the last two batches because the final product was a coagulated mess that neither of my children would eat. And, yes, we followed the cooking directions closely -- we are long-time experts with this pasta.
Something is definitely different about the recipe from the manufacturer. I assume that corn flour is much cheaper than quinoa, and this may have prompted Ancient Grain to tinker with the formula, but frankly, the new product sucks.
Gravely disappointed in Boston.