I know that I’ve found a good gluten free pasta when my Italian husband announces that he prefers my gluten free pasta, Le Veneziane and Schar brands, to his classic Barilla pasta. After eating a plate of gluten free Le Veneziane penne pasta with extra virgin olive oil and parmigiano reggiano, I was happy to hear that my gf pasta had more flavor and in comparison Barilla pasta just seemed bland…
Le Veneziane and Schar are both Italian brands and while Schar can usually be found in supermarkets that carry gluten free products, I have only found Le Veneziane in a couple of specialty food, usually Italian, grocers. Since the price of Le Veneziane pasta in stores is quite high, I reluctantly turned to the internet and found that you can buy cases of the pasta via Amazon. I never thought that I would be buying food online, but since both my husband and I are now eating gluten free pasta, it makes sense to buy it in bulk. Le Veneziane is made with corn flour and is delicious! While we prefer that texture and taste of the penne pasta by Le Veneziane, we have found that we like the Schar spaghetti which is made from a combination of corn and rice flours.
All of this talk about pasta is making me hungry so maybe I should post a recipe. Here is one of my favorites:
Le Veneziane penne pasta with Aglio, Olio, Pepperoncino sauce (garlic, olive oil and hot chili pepper fakes).
Serves 3 people
250 gr. package of Le Veneziane penne pasta
2.5 liters cold water
1 tbsp (approx.) coarse sea salt
3 tbsp extra virgin olive oil
2 small or 1 large clove of garlic
1/8 tsp hot chili pepper flakes
Bring water to boil (for best results use 1 liter of water per 100 gr of pasta). Slowly add sea salt and a splash of olive oil. Add pasta and stir. Stir occasionally until pasta is al dente (approx. 9-10 min.)
Put olive oil in small saute pan along with garlic, cut into 1/4 in. pieces, and chili flakes. Place on low heat and cook slowly until garlic becomes translucent and slightly golden. Remove from heat and set aside.
When pasta is al dente, remove from heat and add a splash of cold water to pot to stop cooking. Drain pasta, leaving a small amount of cooking water on pasta, and return pasta to pot. Leave a small amount of pasta in strainer. Add olive oli sauce to pot and stir to coat pasta. Put pasta from strainer into saute pan and swirl to absorb remaining oil and add this pasta to pot.
Serve pasta with grated parmigiano reggiano.