<<Disclaimer: Verify this information before applying it to your situation.>> Rather than spending exhorbitant amounts of $$ to purchase dried rice or corn pasta, why not make your own? I tried making the recipe from B. Hagman's first book and ended up with pasta that seemed "slimy" to eat as pasta, but absolutely perfect for chicken noodle soup - just like the Campbell's stuff! I tried recipes from B. Hagman's later books and they are much better! My favourite is her bean flour mix, though the others are good too. I've made GF pasta by hand and by machine. This homemade stuff, whether used fresh or frozen, cooks in about 3 minutes, is never EVER hard or lumpy, doesn't fall apart and is great! Granted, I love Pastariso, but this is less expensive, more certain and really easy! Regards, Judith ++++++++++++++++++++ [log in to unmask] Ontario, Canada