Rice, Pasta & Noodle

Rice, pasta and noodle dishes seem to appeal to almost everyone. I’m sure it’s mostly to do with the comfort factor of the dishes. By cooking with rice, pasta and noodles it becomes possible to spread a strong flavour base over a comforting medium. Pesto tossed through a cold salad is fine, but mixed through pasta or hot, diced potatoes it becomes flavoursome and enticing. Likewise, take away the rice or noodles from a nasi goreng or pad Thai and you’re left with some strong flavours but no body. Those with a wheat intolerance don’t despair — in most recipes pasta can be replaced by Chinese rice noodles, spelt or buckwheat noodles.