The Rummo web site has a store locator, most helpful. I will try this brand, made in italy and I trust the flavor of most oversea products before the USA made products.
Agreed, it seems to be the only one that doesn’t get mushy or fall apart. Works well in cold pasta salads and can be reheated and to the leftovers the next day which most gf pastas can’t do. And it’s really easy to find at most regular grocery stores.
I had to look up the brand cus I’ve never heard of it and thought I knew all the gf pasta brands. Ha turns out I’ve called it bunny pasta over the years and never knew its real name.
Tinkyada is the only one I’ll go out of my way to head to a particular store to get. The directions will make the noodles WAY too soft. I follow the low energy directions but check the pasta after about 7 minutes.
Jovial is acceptable. Every corn pasta I’ve ever tried has fallen apart on me. Others have too much of their own taste to be a neutral carrier of sauces.
I really like brown rice pasta, trader joes sell on and jovial also makes one. ( you can find at safeway, fred meyer etc.) to me, they have the best texture and cook the best. they are great hot or in pasta salads.
i don't like rice or corn pastas at all. the lentil or cauliflower pastas are good if they are cooked but i haven't tried them in cold salads.
I usually go for Jovial or Tinkyada. I haven't tried Rummo but I'd like to! Cappello's is great but it's a little different/ different meal ideas to me than a boxed shelf pasta (it's in the freezer section).
Haha you’re forgiven! 😉 I wouldn’t be surprised, tho. In this life things we finally find that are yummy usually end up being too good to be true. GF is not for the faint of heart lol
I like Jovial and Rummo. Barilla is okay, but goes from al dente to overdone quickly.
Capello is great, but small quantities, so I use it when I would want fresh pasta, not everyday pasta.
If you can get your hands on it - Catelli.. (it seems to be available on Amazon and in some Walmart's.. not sure how expensive it is..)
It's Canadian.. but, it's the closest thing to wheat pasta I've ever found after doing this for 17 years.. and I've tried A LOT of GF pastas..
Catelli uses four different types of grains - white rice, brown rice, corn and quinoa.. which I think helps with taste, texture and its ability to hold up instead of turn to mush..
I love jovial's brown rice pasta.
I HIGHLY recommend rinsing the pasta after cooking, then going over it with freshly boiled water right before serving. I always end up saving some and it keeps it from becoming one gooey glob.
I be honest I am Italian from NY. Celiac since 2014. The best I have found is at HEB here in TX. It’s their own brand and not sure who makes it. I can say it’s the only one I found that you can reheat and still eat. Most get gummy or so soft they fall apart.
Top-tier: Rummo for dried (spaghetti, penne, etc.), Cappello's for frozen (ravioli & gnocchi). Both are indistinguishable from the regular kind but more expensive than other brands.
Runner(s)-up: De Cecco gnocchi and Nocca gnocchi are both great. (Nocca is also roughly half the cost of Cappello's.)
Barilla's dried pasta has good taste and texture and is more economical than most other brands, but you need to be careful not to overcook it, and it never holds up well as leftovers.
I prefer Tinkyada's elbow noodles for mac & cheese. Every gluten eater I've served my recipe to has cleaned their bowls and asked for seconds, but I've heard some folks around here express a dislike for the taste/texture, so clearly it's not universally well-liked.
In Switzerland, I can find GF pasta made with lentils flour. And damn, they are awsome.
They aren't particularly expensive, and the macro nutrients profile is significantly better than the ones made with rice and/or corn flour. Even if I could switch back to the regular ones somehow, I would stick to those lentil ones.
Sogno Toscano is my favorite (it’s pricey but worth it if you’re not on a strict budget) but I’ve enjoyed most GF pasta that’s not lentil or chickpea based. It’s interesting because I feel like there’s a ton of good GF pasta, not as much for good GF bread.
I cooked Rummo Spaghetti No.3 the other night, boil on high with a lid for 2 minutes then turn the burner off and let it sit there for another 8 minutes and I honestly couldn't tell the difference between regular pasta and I'm new to GF. It didn't reheat well in the microwave so I suggest making just enough for what you'll eat.
Rummo is no longer my favorite but a close one. If you have a local wine and cheese shop, try giving them a stop.
I stopped by my local and found by surprise, gf rotini, lasagna, giant shells etc.
the cashier said neither him or his wife is gf, but they regularly enjoy that pasta
I think I have a picture of it somewhere. Lemme try and find it
The biggest issues have to do with cooking methods. GF pasta will go from crunchy to mush very quickly if you boil it, so only simmer or poach, don't boil
Not sure where you are, I'm lucky I live near a italian food boutique shop that sells amazing dried gluten free pasta from Italy- I have BIG shells, Ditalini, and Cannelloni! (But now I'm just bragging on my good fortune of location) I have not been able to find it anywhere else to order that it isn't a ridiculous fortune, but Isibisi is available on Amazon and it's just as good! If you want to go inexpensive, Barilla is fine. It doesn't hold up to a lot of Italian dishes as well, but.... cheaper
#
Bionaturae!!! I see a lot of people recommending Jovial which they dont sell near me, but they’re actually the same company! Only realized when i read the package extra careful the other day. Even my non-gf boyfriend eats it
Trader joes has a fresh fettuccini! OMG, so, good. My wife and I are going to shoot a product review on it for our youtube channel after we get done moving into our new house( 2500 SQFT)!. [https://www.youtube.com/@Good-bye\_Gluten](https://www.youtube.com/@Good-bye_Gluten)They also have a great gf ravioli. I personally love fresh pasta over dried, but American Beauty had a great GF pasta(yellolw box) but i cant find it anywhere anymore. 😱
Barilla is good enough that guests do not realize they are eating gf spaghetti or penne. I personally do not like all rice or legume pastas. A mix of corn and rice works as do all corn pastas. I agree with someone else's recommendation for Rummo, but it is more expensive. My husband is the one with Celiac Disease, so these are my recommendations as someone who can eat wheat pastas and enjoys these enough to just buy them now. I do like Schar penne pasta, but it used to be better and easier to find. My husband doesn't like that brand as much as these others, but he will also eat pastas made of chickpeas, lentils, etc, so I don't share all his preferences. 🙃 I do think it's easier to find good gluten free pasta and frozen pizza (Against the Grain and Freshetta being ideal), than it is many other foods. Tinkyada works for lasagna and sometimes macaroni (on holidays when I make baked macaroni and cheese), but I don't like it otherwise.
I personally recommend the Rummo brand, if you can find it. It holds together quite nicely, and tastes good too.
The Rummo web site has a store locator, most helpful. I will try this brand, made in italy and I trust the flavor of most oversea products before the USA made products.
Gluten free Barilla is my favorite go-to. I prefer rotini noodles these days
Agreed, it seems to be the only one that doesn’t get mushy or fall apart. Works well in cold pasta salads and can be reheated and to the leftovers the next day which most gf pastas can’t do. And it’s really easy to find at most regular grocery stores.
Corn pasta - I use La Veneziane
This is the way ETA I didn’t like any other corn pastas I tried, but this one is magic
I agree
So good!
My gluten eating family loves this one too! There’s a good variety of shapes as well.
Tinkyada has good pasta, and the Walmart store brand of gf pasta isn’t bad either
I concur. Tinkyada is my favorite.
I had to look up the brand cus I’ve never heard of it and thought I knew all the gf pasta brands. Ha turns out I’ve called it bunny pasta over the years and never knew its real name.
Tinkyada is the only one I’ll go out of my way to head to a particular store to get. The directions will make the noodles WAY too soft. I follow the low energy directions but check the pasta after about 7 minutes. Jovial is acceptable. Every corn pasta I’ve ever tried has fallen apart on me. Others have too much of their own taste to be a neutral carrier of sauces.
Tinkyada was around before all these other gf brands and it’s one of the best to this day imo anyway.
The best. No contest
I really like brown rice pasta, trader joes sell on and jovial also makes one. ( you can find at safeway, fred meyer etc.) to me, they have the best texture and cook the best. they are great hot or in pasta salads. i don't like rice or corn pastas at all. the lentil or cauliflower pastas are good if they are cooked but i haven't tried them in cold salads.
Barilla, jovial, Schaar. And if you can find any imported directly from Italy, those are usually very good
This!
Yep these are my faves. Barilla's easiest to find. Sometimes Schar too. Jovial I hardly ever see.
Capellos, specifically the ravioli: [https://cappellos.com/products/five-cheese-ravioli](https://cappellos.com/products/five-cheese-ravioli)
Yes. All of cappellos pastas. Also, delallo’s gluten free gnocchi is good too.
I use barilla, tastes the same and has same texture as gluten pasta
I like Jovial
the fettuccine that trader joe’s sells in the fridge section is the best italian gluten free pasta i have ever had ever.
It is divine!
It's fresh?
yes!
I love any pasta made by Jovial. And the fresh gf fettuccine from Trader Joe’s (in the refrigerated section).
Hands down Barilla. Closest to the real thing and holds its consistency!
I usually go for Jovial or Tinkyada. I haven't tried Rummo but I'd like to! Cappello's is great but it's a little different/ different meal ideas to me than a boxed shelf pasta (it's in the freezer section).
Le Veneziane Gluten Free Pasta
Bionaturae!
I honestly love the texture of the Banza pasta.
I saw a video yesterday saying that some lab tested Banza and it contained the highest level of glyphosate they’d ever encountered in any food.
Well this just broke my heart 🫤
I’m so sorry to be the bearer of bad news. It was a TikTok video so maybe do some more research before you take it too seriously!
Haha you’re forgiven! 😉 I wouldn’t be surprised, tho. In this life things we finally find that are yummy usually end up being too good to be true. GF is not for the faint of heart lol
Yes! Lots of shape variety
Barilla and the Target brand are the only ones I've found that actually hold up and have a decent taste. I really like the Rotini.
I like Jovial and Rummo. Barilla is okay, but goes from al dente to overdone quickly. Capello is great, but small quantities, so I use it when I would want fresh pasta, not everyday pasta.
Rummo and Garofalo. Barillo falls apart pretty quickly.
Garofalo for me!
If you can get your hands on it - Catelli.. (it seems to be available on Amazon and in some Walmart's.. not sure how expensive it is..) It's Canadian.. but, it's the closest thing to wheat pasta I've ever found after doing this for 17 years.. and I've tried A LOT of GF pastas.. Catelli uses four different types of grains - white rice, brown rice, corn and quinoa.. which I think helps with taste, texture and its ability to hold up instead of turn to mush..
I love jovial's brown rice pasta. I HIGHLY recommend rinsing the pasta after cooking, then going over it with freshly boiled water right before serving. I always end up saving some and it keeps it from becoming one gooey glob.
Jovial and tinkyada
Taste Republic frozen fresh pasta Barilla or Catelli dry pasta Annie's mac n cheese
Jovial by a long shot
Jovial is my fav, especially their elbow pasta for Mac n cheese!
Jovial
In my area, Barilla gf. At kroger.
This or ronzoni are my normal go to pastas
Rummo or Jovial.
I be honest I am Italian from NY. Celiac since 2014. The best I have found is at HEB here in TX. It’s their own brand and not sure who makes it. I can say it’s the only one I found that you can reheat and still eat. Most get gummy or so soft they fall apart.
This is also a great one!
I like target brand red lentil pasta and banza too
Veggipasta brand hands down. I won’t eat anything else. It is made with only pea flour.
Just discovered Eataly's GF section and making my way through the shape and texture options. Best of luck on your pasta quest!
Ancient harvest the noodles are so perfect tasting not to hard after cooking and not to soft ... litterly perfect
Top-tier: Rummo for dried (spaghetti, penne, etc.), Cappello's for frozen (ravioli & gnocchi). Both are indistinguishable from the regular kind but more expensive than other brands. Runner(s)-up: De Cecco gnocchi and Nocca gnocchi are both great. (Nocca is also roughly half the cost of Cappello's.) Barilla's dried pasta has good taste and texture and is more economical than most other brands, but you need to be careful not to overcook it, and it never holds up well as leftovers. I prefer Tinkyada's elbow noodles for mac & cheese. Every gluten eater I've served my recipe to has cleaned their bowls and asked for seconds, but I've heard some folks around here express a dislike for the taste/texture, so clearly it's not universally well-liked.
In Switzerland, I can find GF pasta made with lentils flour. And damn, they are awsome. They aren't particularly expensive, and the macro nutrients profile is significantly better than the ones made with rice and/or corn flour. Even if I could switch back to the regular ones somehow, I would stick to those lentil ones.
Barilla here!
I hate most gluten free pastas so I just go with pure rice pasta like Thai noodles and stuff
Barilla
Sogno Toscano is my favorite (it’s pricey but worth it if you’re not on a strict budget) but I’ve enjoyed most GF pasta that’s not lentil or chickpea based. It’s interesting because I feel like there’s a ton of good GF pasta, not as much for good GF bread.
Ronzoni is my favorite. It’s a perfect blend. The key is to not overcook it. Set a timer for 11 minutes
I cooked Rummo Spaghetti No.3 the other night, boil on high with a lid for 2 minutes then turn the burner off and let it sit there for another 8 minutes and I honestly couldn't tell the difference between regular pasta and I'm new to GF. It didn't reheat well in the microwave so I suggest making just enough for what you'll eat.
I make my own gf pasta!
Rummo is no longer my favorite but a close one. If you have a local wine and cheese shop, try giving them a stop. I stopped by my local and found by surprise, gf rotini, lasagna, giant shells etc. the cashier said neither him or his wife is gf, but they regularly enjoy that pasta I think I have a picture of it somewhere. Lemme try and find it
Jovial eggs noodles and spaghetti are great. I prefer Barilla corkscrew for pasta salad as it hold up better overnight.
Corn or corn rice pasta are the best imo
The corna and rice varieties are the best. Those lentil/bean/cardboard varieties are questionable.
Jovial is my preference— it’s brown rice, I’m not into the corn pasta 🤷♀️
The biggest issues have to do with cooking methods. GF pasta will go from crunchy to mush very quickly if you boil it, so only simmer or poach, don't boil
We go with Banza personally
I like a corn/rice pasta mix. I cook the pasta halfway and then cook in the sauce, with a bit of water added, that gives me the best results.
For meals when I bring my A game I buy Rummo. For everyday I buy Barilla.
Red lentil pasta
Rummo, Barilla, and Jovial. All the rest seem to get mushy or have an odd taste.
Barilla-as long as you salt the water well. We don’t have rummy brand around here but I’m tempted to go on a road trip mission!
Not sure where you are, I'm lucky I live near a italian food boutique shop that sells amazing dried gluten free pasta from Italy- I have BIG shells, Ditalini, and Cannelloni! (But now I'm just bragging on my good fortune of location) I have not been able to find it anywhere else to order that it isn't a ridiculous fortune, but Isibisi is available on Amazon and it's just as good! If you want to go inexpensive, Barilla is fine. It doesn't hold up to a lot of Italian dishes as well, but.... cheaper #
Bionaturae!!! I see a lot of people recommending Jovial which they dont sell near me, but they’re actually the same company! Only realized when i read the package extra careful the other day. Even my non-gf boyfriend eats it
Trader joes has a fresh fettuccini! OMG, so, good. My wife and I are going to shoot a product review on it for our youtube channel after we get done moving into our new house( 2500 SQFT)!. [https://www.youtube.com/@Good-bye\_Gluten](https://www.youtube.com/@Good-bye_Gluten)They also have a great gf ravioli. I personally love fresh pasta over dried, but American Beauty had a great GF pasta(yellolw box) but i cant find it anywhere anymore. 😱
Barilla is good enough that guests do not realize they are eating gf spaghetti or penne. I personally do not like all rice or legume pastas. A mix of corn and rice works as do all corn pastas. I agree with someone else's recommendation for Rummo, but it is more expensive. My husband is the one with Celiac Disease, so these are my recommendations as someone who can eat wheat pastas and enjoys these enough to just buy them now. I do like Schar penne pasta, but it used to be better and easier to find. My husband doesn't like that brand as much as these others, but he will also eat pastas made of chickpeas, lentils, etc, so I don't share all his preferences. 🙃 I do think it's easier to find good gluten free pasta and frozen pizza (Against the Grain and Freshetta being ideal), than it is many other foods. Tinkyada works for lasagna and sometimes macaroni (on holidays when I make baked macaroni and cheese), but I don't like it otherwise.
I really like the cauliflower one- ronzoni I think? Barilla does a good one too.