Garofalo Gluten-Free Pasta
I’ve never met a dish of pasta I did not love. A Wise Person
How to make a great tasting gluten-free pasta has been a big challenge for pasta makers worldwide over the past decade. Knowing that pasta made without wheat could not have the same flavor or texture as traditional pasta, Garofalo – the Italian pasta maker – set upon creating pasta with a different flavor, making gluten-free pasta a cooking opportunity for everyone and not just those on a gluten-free diet. Equally important was to create a healthy product which led Garafalo to combine corn flour (70%), rice flour (18%), and quinoa (3%) with corn starch and a small amount of oil to make some of the best tasting gluten-free pastas on the market.
Garofalo makes eight varieties of gluten-free pasta: Spaghetti, Penne Rigate, Casarecce (a narrow, twisted rolled tube), Mezzo Maniche Rigate (short, large hollow tubes), Calamarata (medium, hollow rings), Mafalda (ribbon shaped), Gnocco Sardo (long seashell shaped), and Linguine. Each pasta comes in a sealed plastic bag (16 ounces) and sells for approximately $4 per bag.
Three of the pastas (Spaghetti, Penne Rigate, and Casarecce) are widely available in the United States, primarily through specialty grocery stores, gourmet markets and on-line retailers including www.almagourmet.com (a site specializing in fine Italian food).
Giving up gluten without compromising flavor is the concept behind Garofalo’s Gluten-Free Pasta which is why so many people not on a gluten-free diet love this pasta. In 8-10 minutes, a bowl of al dente pasta is ready to be mixed with the sauce, herbs, or vegetables of your choice.
