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  1. Gloria @ Homemade & Yummy says

    September 30, 2016 at 12:42 PM

    You know, I will admit I wasn’t really into the “gluten free” stuff in the past. However it has come a LONG way. Although I don’t have to eat this way, I do choose to sometimes. I really like gluten free pasta, and often cook it instead of regular.

  2. Meaghan says

    October 12, 2016 at 3:15 PM

    Literally just picked up a box of this pasta at the grocery store this morning and put it back down.. Like you and Dave we are committed gluten lovers, but after reading this I will definitely give this gluten free pasta a try!

  3. The Finer Cookie says

    October 12, 2016 at 5:06 PM

    I just bought 2 huge butternut squash and have been wondering what to do with them. This looks like a terrific solution. I’m don’t follow a gluten-free, so I’m likely to use regular noodles. Thanks for the inspiration.

  4. Markus Mueller says

    October 12, 2016 at 5:53 PM

    I have never tried store bought gluten free pasta as I’ve always been skeptical just as you were. Being a cook by trade myself I would always go through the ‘hassel’ of buying my own gluten free flours and making the pasta myself. This takes abit of work though since you have to hit the right ratio of various flours to get the right texture and taste. This Seem like much simpler solution for the average Joe. I’ll have to give this a try!

  5. Marie says

    October 12, 2016 at 9:28 PM

    I’ve recently tried Catelli’s gluten-free spaghetti to make Cacio e Pepe for a gluten intolerant friend of mine. Honestly I wasn’t expecting much, having tried disappointing rice pasta and other types of mushy, gluten-free pasta before, but Catelli’s were actually a revelation! Just as you say, it was exactly like the “real thing.” It totally changed my mind about making gluten-free pasta dishes so I can’t imagine how elated those who need to abide by a gluten-free diet must be.

    • Ayngelina says

      October 14, 2016 at 5:36 PM

      Agreed rice pasta doesn’t cut it but I don’t think most people would even know Catelli’s version is gluten free.

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