A World Without Wheat.......Pasta Pasta!

Since going gluten free I have really struggled with my deep love of pasta.  The pickings seemed slim for tasty GF pastas. I tried a number of brands and flour blendings for my pasta dishes.  The best one I had found was Bionaturae brand, made with white rice potato and soy flours.  It retains a decent texture, not going mushy and the flavor is quite good.  My celiac support group had even discussed how great Bionaturae fusilli pasta was at our last meeting.

That was my pasta go to choice until this week. No more.  I was in Giant buying food and just happened to get one of those checkout coupons that generally are useless to me and Wow: it was for Barilla GF pasta.  I knew it was not in the GF specialty section, having just shopped there for pasta so I went directly back to the pasta section.  There it was, just mixed in with their other specialty pastas like the extra protein spaghetti. I used the store coupon which made it incredibly cheap and rushed home to make pasta for supper.

The price was fantastic; 12 ounces for less than $2.  And with that coupon it became a steal at 98 cents!

I concocted my favorite fall pasta dish full of cubes of roasted butternut squash, crisp Italian bacon, sautéed red onion and swiss chard, all stirred up with freshly grated parmesan cheese.  I dug in my fork and chewed up the first bite.  Amazing: I could hardly tell the difference from wheat pasta.

Finally, someone had manufactured the Holy Grail: delicious GF pasta that I could serve to company without apologizing or breaking my mostly empty piggy bank!  Thank you Barilla, thank you ten thousand times!

So look for Barilla GF pasta in the pasta aisle, no longer segregated in the lonely misfit GF section but free at last, standing tall (well actually lying flat) in with all the other great Barilla pastas! Mangia mangia!