I first discovered RP’s Gluten-Free Pasta at the Summer Fancy Food Show in Washington, DC, last July. I was winding down my hunt for gluten-free options when I saw a man standing quietly behind a cooktop with some pasta. I approached slowly until I was sure it was gluten-free.
The fusilli was coated lightly in butter – no sauce or cheese to mask its imperfections – so I knew I was getting a true taste test. I was pleased to find that the pasta had a nice al dente bite and no gumminess. Would I have known it was gluten-free if no one told me? Not sure. Would I still eat a big bowl of it? Absolutely. In fact, I did just that.
Recently, we received a variety of RP’s Gluten-Free Pasta to sample: Linguini, Fettuccine, Spinach Fettuccine, and Fusilli. To reassure you right off the bat, RP’s Pasta is well aware of celiac needs. The gluten-free pasta is manufactured in a dedicated room on dedicated equipment and tests below 5 ppm, according to a letter I received along with the samples.
What’s nice about the pasta is it comes fresh. Simply boil some water, add the pasta and it will be ready in about 3 minutes (this was very al dente; I gave it an extra minute or two to soften). The package must be kept in the fridge until you’re ready to cook, but that’s a small adjustment I was willing to make for a fresh bite.
Like the sample I tried at the Fancy Food Show, the pasta doesn’t require much to make it shine.
I tossed the Fettuccine in olive oil sautéed with garlic, sundried tomato, broccoli and radish. Nothing else needed.
Kristin made the Spinach Fettuccine with salmon, broccoli and garlic. While I noticed just the slightest aftertaste, Kristin (who has been gluten-free for 4 years) couldn’t tell. “I never thought I’d have fresh pasta again,” she said. “It’s great!”
To find out where RP’s Gluten-Free Pasta is available in your area, visit www.rpspasta.com.