Rice pasta is usually made using rice flour as the main ingredient. However, to improve nutritional properties, texture or flavor, it can be combined with different flour blends. Common flour blends used in rice pasta production include:
Brown rice: This variety is made from brown rice flour, which retains the germ and bran of the rice grain, making it richer in fiber and nutrients than white rice pasta. It can be found in different shapes and sizes, similar to white rice pasta.
Black rice: Made from black rice flour (also called venus rice), this variety of pasta has a more intense flavor and a slightly firmer texture than white rice pasta. Black rice pasta is rich in antioxidants and has a distinctive dark color.
Algae: Some varieties of pasta with rice flour include algae, such as spirulina, for added flavor, color, and nutritional value. Seaweed is rich in vitamins, minerals, and protein, and can impart a slightly marine flavor to pasta.
Pasta with flavored rice flour: The pasta is flavored with natural ingredients such as spinach, tomato, chili, or turmeric, which add color, flavor, and nutritional value to the pasta.
Quinoa: This variety of pasta combines rice flour with quinoa flour, a pseudo-cereal seed rich in protein and essential amino acids. pasta with rice and quinoa offers a unique texture and slightly nutty flavor.
Amaranth: Made from a mixture of rice flour and amaranth flour, this variety of pasta has a delicate, earthy flavor and a high protein and fiber content.
Legumes: Some varieties of pasta with rice flour may include legume flour, such as lentils, chickpeas or beans. This combination provides a pasta rich in protein, fiber, and other nutrients, with a slightly firmer texture and more robust flavor than white rice pasta.
Multicolored rice paste: Sometimes, pasta is made in multicolored varieties, using natural ingredients to color the pasta. For example, red beet, spinach, turmeric, and sun-dried tomatoes can be used to create pasta of different colors.
Chia: Rice flour can be combined with chia seeds, which are rich in omega-3 fatty acids, fiber and protein. Rice flour and chia seed pasta has a slightly crunchier texture and a mild flavor.
Rice and corn: This pasta variety combines rice flour and corn flour, offering a gluten-free pasta with a unique texture and slightly sweet flavor.
Teff: Teff flour, a small grain native to Ethiopia, can be combined with rice flour to create a unique and nutritious rice pasta. Rice pasta with teff is rich in protein, fiber, calcium, and iron and has a mild, slightly sweet flavor.
Rice and sorghum: Sorghum flour is another gluten-free ingredient that can be combined with rice flour to create a nutritious and tasty pasta. pasta with rice and sorghum has a mild flavor and a slightly softer texture than other varieties of rice pasta.
Rice and chestnuts: Chestnut flour, made by grinding dried chestnuts, can be mixed with rice flour to create a pasta with a unique, seasonal flavor. pasta with rice and chestnut flour has a sweet, earthy flavor and a soft, slightly grainy texture.
Rice and flaxseed: Flaxseeds, rich in Omega-3 fatty acids and fiber, can be added to rice pasta to increase the nutritional value and create a slightly crunchier texture. pasta with rice and flaxseed has a mild, earthy flavor.
Herbs and spices: For a stronger taste and delicious aroma, the pasta can be flavored with herbs and spices such as basil, rosemary, garlic, chili, turmeric or paprika.
Different varieties of pasta with rice flour offer a wide range of flavors and textures, making them suitable for different dishes and tastes. Experimenting with these varieties can lead to new culinary discoveries and delicious flavor combinations.