Last week we were invited to a gluten-free media dinner hosted by Italpasta at 7 Numbers on the Danforth in Toronto. That’s right, Italpasta—famous for its 100% pure durum semolina pasta (fancy talk for pure wheat)—now serves up pasta for the gluten-free set. Made in Italy! It’s a good thing we showed up hungry. Funnily, neither of us knew the other was attending this event, and we happened to arrive at the exact same moment. After months of attempted dinner plans, we finally got to break bread (so to speak!) courtesy of Italpasta. A GFF (gluten-free friend) reunion and a glass of red vino to kick off the night…what more could a gluten-free gal ask for?
Italpasta has three kinds of gluten-free noodles—penne rigate, fusilli and spaghetti—made from a blend of rice and non-GMO corn. The company recently got a stamp of approval from the Canadian Celiac Association’s Gluten Free Certification Program, which will soon appear on all of its gluten-free packaging.
LISA: As someone who’s been following a gluten-free diet for more than three decades, I’ve seen many-a-mushy pasta come and go. But the science of gluten-free pasta has come a long way, baby! At the Italpasta dinner, I almost felt compelled to check with my server to verify the gluten-free status of the dishes! The noodles are firm and hold their own no matter what sauce is used. See below…and click on the links for recipes!