September 1st, 2010 
R Quayle I had never heard of Mrs. Leeper’s and must admit my intense fear of gluten free pastas (I’m a pierogie hater too. Eat that, Pittsburgh). I had seen them nestling in far away corners of grocery stores and whole foods markets and I let them go their way and me go mine. Then Husband decided to treat me on vacation and I thought, well why the heck not? It won’t kill you to at least taste it.
So I brought home a bouncing bag of Alphabets pasta and gave it a try with regular old Ragu. One word to the wise- just like you want to pay attention to the cooking times with wheat pasta, most definitely pay attention to the cooking time for Mrs. Leeper’s. The Alphabet pasta is rice-based and only takes right around 4 minutes to cook in boiling water. Just under and it’s nearly crunchy; just over and you get a big congealed mess. Now some might like the big congealed mess and personally I like it a tad on the crunchy side but right at 4 minutes brings it out just right.
And just right it is! I’ve been scared all this time for nothing. The texture is just right- firm but not hard, soft but not squishy. The taste is as akin to pasta as anything you’d want and it wasn’t insanely expensive which is another plus for this product. There are other products in the Mrs. Leeper’s line which aren’t available in our neighbourhood store but I imagine they’re leading the way in GF pastas.
Tasty Factor: tastes pretty much like the real thing and holds shape after cooking.
Poopy Factor: cook it too long and even Oliver wouldn’t be asking for any more, sir.
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