I are getting quite the gluten-free pasta snob in recent times. So much so, we will typically only eat gluten-free pasta produced in Italy because their wealthy pasta-making traditions carry onto gluten-free grains. I learned about DeLallo's type of Corn and Rice (70% hammer toe and 30% rice blend) and Wholesome Brown Rice pastas not to mention I was given a number of samples while at Expo Rest of the world.

I really which their gluten-free pasta is manufactured in Italy and derived from one of gluten-free facility with simply no risk of cross disease. Their pastas come in various shapes: elbows, fusilli, penne rigate, spaghetti, covers, and orzo. Their pastas are designed in Puglia, Italy and the consequence of their efforts is a really perfect flavorful and authentic pasta expertise minus gluten.

Their pastas are meant to enjoy al dente, but I like to pasta on the soft side, so I cook it for longer as opposed to the recommended six minutes. The pasta isn't starchy but it doesn't stick together when cooking. The pasta also didn't get hard during the refrigerator overnight, which is a first one I attended across in a decade with this particular ability.

I tried the actual penne rigate corn/rice combo first and then the family, including the more effective year old, thoroughly loved it and couldn't inform the difference. The pasta is hearty and doesn't has to be drowned in sauce because of it to properly adhere. I will be most excited to consider the corn orzo, but I am cutting down it for when I be able to make risotto.

DeLallo's gluten-free pasta can be located on grocery and health grocery shelves. Make sure you're picking up the gluten-free variant, as they also earn wheat based pasta.

Have anyone tried their pasta? What did you consider?


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