Gluten Free Pasta

 La Rosa and La Veneziane Gluten Free Pasta are not like anything that is out there in the world of Gluten Free pasta.  Unfortunately I have had occasion to try just about everything that is GF on the market from both the US and Italy including a corn pasta from another very good importer of Italian Regional Foods.  The big difference in La Rosa and La Veneziane is that they cook up and taste a lot like our other Artisan Pasta made of Durum Wheat.  There is a little difference in flavor but the bite and the texture are fleshy, they take the sauce beautifully and just are joy to eat.  If you are on a Gluten Free diet these are the best.

Both of our Gluten Free pastas are exceptional but as a importer’s rep I see some resistance at retail to La Veneziane’s package. Once people try it they love it but it doesn’t have the shelf appeal of La Rosa’s box.  So I am going to tell you quality wise they are equal and you should try them both.  

Eleni and I enjoy pasta for dinner once a week.  Having developed an off and on gluten intolerance due to an illness we have had a fair sampling of La Veneziane’s Farfalle and especially the Fettucce.  I will make a point to add a simple recipe I do with Smoked Copper River Sockeye that we really enjoy with their Eliche actually any of their pasta for that matter.  Both La Rosa and La Veneziane taste way better than anything else that is in the gluten free market. Just like our other Artisan Pasta this tastes like real food…  Andiamo a Mangiare

Smoked Copper River Sockeye, Pasta, EVOO, Grated Cheese & Jacobsen Sea Salt

You see the little jar of smoked salmon in the picture and the pic on the left where I just let it fall our of the jar.  This is a specialty of Alaska and you specifically want to look for Smoked Copper River Sockeye Salmon I have seen it on line and I recommend buying it by the case.  It is a great snack or pairing with cheese and charcuterie for one of those evenings when you don’t fell like cooking.  It also works great with pasta.

No Recipe, Recipe:

The only thing you have to cook is the pasta and in this rare case I actually finish the pasta in the pot till Al Dente.  I will drain it in a colander, but please don’t rinse it just put it in the mixing bowl with the salmon you have crushed up with a serving fork.  A little olive oil….  the smoked salmon has big flavors so I usually use a big EVOO, some flaky sea salt and your favorite grated cheese (optional).  If I have capers around I will toss in a few of those also.  This and a salad is a lovely meal with just a little assembly time.  I like pairing this dish with Inexpensive Red and White Burgundy and mineral rich Sauvignon Blancs and Sancerre.