Those of you who are eating (or know someone eating) a gluten-free diet know that far too often gluten-free also means “taste-free” or “texture-free” too.
Not any more!
We’ve just added the beginnings of a new line of gluten-free pasta to the Marx Foods store, and it is far and away the finest we’ve tasted. It’s so good that people have tried the cooked corn pasta unawares, and later been shocked to find out that it wasn’t made of wheat.
Justin’s wife has been gluten free for a long time, so the two of them know all about the often diametrically opposed goals of eating well and eating good. They’ve been hooked on this pasta for a while now and decided that they just had to get it on the store to share with all of you.
Available in either corn or rice, these pastas are very pure (corn or rice flour and water…that’s it), very tasty, and very pretty. They’ve been made in Italy’s Piedmont region in small batches, and are heavily influenced by that region’s pasta tradition.
Which gluten-free pasta to pick:
Corn pasta has a more robust flavor, making it a good choice for stronger, heavier sauces (tomato sauces, Bolognese, cream sauces, etc).
Rice pasta is much more delicate, so we recommend pestos, oil sauces, shellfish sauces, primavera dishes, or wild mushrooms sauce. You could also try using it as a clever substitute for rice noodles in Asian dishes, bringing a whole new look to your plate.
Still can’t decide? Snag a gluten-free pasta sampler containing one 1.1lb bag of each!