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- Thread starter Hydeez
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
First, Hydeez, welcome to DC.
Now to your question. Without a photo, we can only guess. Based on what you say, you are asking about a type of pasta. Can you be more specific? We'd love to help.
Now to your question. Without a photo, we can only guess. Based on what you say, you are asking about a type of pasta. Can you be more specific? We'd love to help.
Thanks for the photo, Hydeez. It looks like large wagon wheel pasta to me. It would be good to serve with a chunky sauce to get caught in the "wheel" spaces. Use it any way you might use smaller wagon wheel pasta, but think a little bigger with your pasta ingredients.
Looks good. Will make a great meal.
Looks good. Will make a great meal.
RedBedHead
Assistant Cook
- Joined
- Jun 8, 2006
- Messages
- 47
Hmmm, I don't think it's pasta. It's sold with the peppers in the Mexican produce section of the grocery stores around here. I'd do a little more research before I tried to make it a pasta dish (though it does look and feel like pasta). If I make it to the store today, I'll find the name and uses for you.
Jeekinz
Washing Up
Looks like Gummy Wheels to me.
YT2095
Executive Chef
I`ve seen something similar to this before, and it was covered in some Mega-Sticky sugar type syrup.
might not be the same thing though.
might not be the same thing though.
Half Baked
Executive Chef
- Joined
- Jul 16, 2006
- Messages
- 2,927
Jeekinz said:
lol, my first reaction was red licorice shaped like wheels.
jpmcgrew
Executive Chef
a type of pasta from mexico
kitchenelf
Chef Extraordinaire
Click here
Last edited:
Buck
DC's Angel
This may seem like a stupid question but why not ask your grandmother what they are?
sparrowgrass
Head Chef
They are pasta durado, a Mexican snack food. Put a couple in the microwave on high--they will puff up like Cheetos. (Watch them--it is cool, and your kids will like it. Also watch them, because it is a nanosecond between all puffed up and burnt.)
They are very bland, so they need some chili and salt, or maybe salsa?
An alternate way to cook them is to deep fry them. The oil must be hot--375 or so.
They are very bland, so they need some chili and salt, or maybe salsa?
An alternate way to cook them is to deep fry them. The oil must be hot--375 or so.
I have to go with the most logical answer so far, "Did you ask your Grandmother what they are?"
1. Are they brittle or soft?
2. Have you put one in your mouth to see if they are starchy or sweet?
Extruded pasta is generally not that glossy (even with teflon dies), nor that red (unless food coloring was added). Another problem with these being a "pasta" is based on your photo ... the space between the spokes appears to be filled with something pure white ... not empty spaces. The color between the spokes is much whiter than your background, and the shadowing indicates that the area between the spokes is not as deep at the height of the outer edge of the "wheels".
Based on the photo and lacking any other real information - I'm guessing they are some sort of confection ...
1. Are they brittle or soft?
2. Have you put one in your mouth to see if they are starchy or sweet?
Extruded pasta is generally not that glossy (even with teflon dies), nor that red (unless food coloring was added). Another problem with these being a "pasta" is based on your photo ... the space between the spokes appears to be filled with something pure white ... not empty spaces. The color between the spokes is much whiter than your background, and the shadowing indicates that the area between the spokes is not as deep at the height of the outer edge of the "wheels".
Based on the photo and lacking any other real information - I'm guessing they are some sort of confection ...
jpmcgrew
Executive Chef
I see them at Walmart sold by the pound next to produce section will hafto take a closer look next timedon't boil it
It's Mexican and it's grain, but you don't boil it. You deep fry it. You don't need a big deep fryer just an inch or two of oil, way hot. Toss 'em in and they will puff up like mad. Be careful not to throw too many in at once! They can double or treble in size. (try one alone so you can see what happens)
They cook in less than a minute, I think. They don't need to be browned, just puffed (you'll see!) and they will lose that reddish color. Slotted spoon to remove, drain, salt if ya like, and some hot sauce. Snack City.
It's Mexican and it's grain, but you don't boil it. You deep fry it. You don't need a big deep fryer just an inch or two of oil, way hot. Toss 'em in and they will puff up like mad. Be careful not to throw too many in at once! They can double or treble in size. (try one alone so you can see what happens)
They cook in less than a minute, I think. They don't need to be browned, just puffed (you'll see!) and they will lose that reddish color. Slotted spoon to remove, drain, salt if ya like, and some hot sauce. Snack City.
Thanks for the advice, My grandmother is a little senile and I'm not sure why she had them, or where she got them but she had like 3 bags. She didn't know what they were, but she gave me a bag. I'll have to ask one of my hispanic friends to show me how to cook them.
Thanks again,
Hiedi
Thanks again,
Hiedi
kitchenelf
Chef Extraordinaire
Again - click here for an even better description and picture of AFTER they puff up.
There's really not much more to explain other than deep frying them and then seasoning them as someone suggested above. Go for it! Take pictures - and then fax me a couple - I'd love to try them!
There's really not much more to explain other than deep frying them and then seasoning them as someone suggested above. Go for it! Take pictures - and then fax me a couple - I'd love to try them!
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