I developed this pasta analog last year for a client who was diagnosed with Celiac disease.
It contains no gluten— only Parmesan, water, and methylcellulose.
The recipe was featured in an article about Molecular Gastronomy written by Peter Barrett for Chronogram Magazine.
You can find the recipe here.
Playing with Fire and Water 
I’m hoping to do some experimenting with methylcellulose, but I’m a bit confused by the different varieties out there. I’ve been doing some searching, and I can’t find methylcellulose SGA 150 anywhere (a few threads on the Alinea Mosaic suggest that Dow has discontinued it).
Would either the LV or HV versions at L’Epicerie work for this? What characteristics should I be looking for in a methylcellulose in a recipe like this? Can you point me in the right direction?
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Mmmm, I want some! This just has to be good!
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Mary,
LV/HV refers to viscosity— not really sure what type you’d be getting.
SGA 150 is Dow’s super gelling methocel. There’s a chart on my methylcellulose primer that lists the different types of methocel and their characteristics. You can find it here:
http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html
You can buy small quantities of different types of methylcellulose over at http://www.willpowder.net
Hope that helps.
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My client thinks so… he requests it often.
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Hey Linda-
Thanks for the link. I’m working on the next article now, so to procrastinate I came over here. I hope all is well with you and yours.
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Actually, this post is quite timely; one of the people I work with also has Celiac and is somewhat desperate for new ideas.
Anything we should know about how it behaves with different types of sauces?
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Celiac recipes are always appreciated!
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