The Best Italian Gluten-Free Pasta

Gluten-free pasta, the different types

How many varieties of gluten-free pasta are there? The alternatives to wheat pasta are now very numerous. There are many varieties of gluten-free dry pasta, because there are many flours, naturally gluten-free, from which pasta can be obtained. Let's discover some of them together!

Rice pasta is among the most common, it is obtained from rice flour, has a pale color, keeps cooking al dente and goes well with condiments of many types, because the flavor is exactly that of rice. The calories per 100 g of rice pasta are almost identical to those of wheat pasta (although it is, of course, gluten-free pasta!).

Gluten-free pasta with legumes is made with 100% legume flour, beans and lentils, but also chickpeas or peas. Legume pasta is very tasty and nutritious, therefore ideal not only for those who follow a gluten-free diet but also for those who want to vary their diet by eating healthy and without giving up a plate of fusilli.

Pasta made with buckwheat flour is perhaps the gluten-free alternative flour that has been most revalued in recent years. It is generally not used pure in dry pasta, but together with other gluten-free flours, especially rice and corn, the latter also widely used by

Gluten-free pasta: watch out for calories

Let's debunk a myth, those who follow a gluten-free diet because they believe they are losing weight and not because they are truly intolerant to gluten are making a big mistake. Gluten-free products have the same calories as traditional products but, having a higher glycemic index, caused by the absence of gluten, they are often added to fat, with the result that the number of calories is increased.
The glycemic index indicates the rate at which the concentration of glucose in the blood increases after taking 50 grams of carbohydrates. Together with the glycemic load, or the amount of carbohydrates eaten, it is responsible for the accumulation of calories in our body. In other words, the higher the glycemic index of a food, the greater the accumulation of excess calories

Gluten-free pasta for celiacs, the Spaghetti & Mandolino proposal

Celiac disease is a chronic inflammation of the small intestine, triggered by the ingestion of gluten in genetically predisposed individuals. Let's find out together which pasta for celiacs you can find on our portal.

Pasta d'Alba, Stoppato 1887, Amanda and Acqua e Sole rice are the main brands at your disposal.
Pasta d'Alba in particular has a wide choice such as: Fusilli of red lentils, amaranth or whole oats rather than rice and quinoa penne or buckwheat. And again the chickpea or turmeric dumplings. All Pasta d'Alba products come from certified organic agriculture. The raw materials are all selected, of great quality and value, with the knowledge that it is precisely these that make the product unique. All the pasta is bronze-processed and dried slowly at a low temperature