Barilla is by far the superior gluten-free pasta. I’ve seen Cappello’s - which costs $11 for nine ounces - ranked as the best gluten-free pasta on websites and in magazines, and while everyone is entitled to their own opinion, they’re all wrong. They meet most, if not all, of my criteria listed above, and they’re so tasty you can hardly tell the difference. With all that said (and eaten), I feel confident that these eight are the best gluten-free pastas, from spaghetti to gnocchi. And while that’s a reality I’ve grown to accept, some things are so much pricier (think: $11 for a nine ounce box of spaghetti) that it’s simply not worth it to me, so I often seek out reasonably priced options. (Before I found actually good alternatives, I’d painstakingly weigh out my pasta to ensure I wouldn’t waste any food because I couldn’t save it for the next day.) Lastly, gluten-free stuff is generally expensive. Some literally crumble the next day in the fridge, while others harden to the point of inedibility. And yet another issue: Most gluten-free pastas need to be eaten fresh. I’ve also found that some gluten-free pastas puzzlingly don’t absorb sauce - you have to drown the pasta in sauce to pick up any flavor. To counteract the texture problems, some brands make their pasta thicker, which gives the noodles a chewy texture (also not great). Not all gluten-free pastas taste like pasta - the high-protein ones absolutely do not - and many have a mushy or grainy texture, negating the joy of eating pasta.
I judge pasta on five factors: taste, texture, sauce absorption, longevity in the fridge, and price. When I eat gluten-free pasta, I’m looking for the closest match to wheat-based pasta possible, not a “healthy” approximation of the real thing. Since going gluten-free, I’ve tried dozens of both types, though I far prefer the former.
Gluten-free pasta has come a long way from the mushy, tasteless noodles that I tried when I went gluten-free a few years ago, and many mainstream brands actually provide truly great gluten-free alternatives.įor the uninitiated, there are two kinds of gluten-free pastas: ones made from things like corn and rice flours that closely resemble wheat-based pasta, and the ones marketed as healthy alternatives to wheat-based pasta and made from things like chickpeas and red lentils. The first thing people ask me when I say I’m gluten-intolerant is, “How do you live without pasta?” And, well, honestly? I’m doing just fine. To learn more and to submit your entry you can visit this website.Photo-Illustration: The Strategist Photos: Retailers You have time until February 1 at 11:59 pm ET to enter the Barilla Love giveaway. Winners will be chosen randomly, and they will receive a Barilla Love Pasta kit, which will feature a 12-ounce box of Barilla Love as well as Barilla Valentine's cards, Barilla recipes, and extra items to help you prepare a perfect Valentine's Day dish. You just have to fill out a submission form including your contact information as well as a few sentences on how Barilla brings you closer to your loved ones. The only way for you to get your hands on the cutest pasta shape ever is by entering Barilla's Valentine's Day contest. "There is no better way to show you care than through cooking, and we're looking forward to seeing our fans create authentic, delicious Italian meals at home this Valentine's Day." For us, reimagining our iconic Blue Box pasta line to include this charming shape is one other way pasta enthusiasts can celebrate their love for one another and their love of pasta," Melissa Tendick, VP of Marketing, Barilla Americas, said in a statement.
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