Product Tested:
Le Veneziane Fettucce and Le Veneziane Spaghetti

Manufactured by: Molino di Ferro
Imported to the US by:
Quattrobimbi

http://www.quattrobimbi.com/
email - info@quattrobimbi.com
(866) 618-7759

Ingredients: -
100% corn meal, water.

This month we tested Le Veneziane Fettucce and Spaghetti. Quattrobimbi states: “Most of us conjure up images of Italy and tables laden with bread and pastries, all from wheat.

But what many people don’t realize, is that Italy has one of the highest celiac rates in Europe, partly because celiac disease is one of the first diseases physicians look for, rather than the last as here in the U.S.  Perhaps due to this higher incidence, Italy is home to Europe’s largest manufacturer of gluten-free pasta, breads, and pastries.

After thorough research and testing, we've been able to find some of leading Italian gluten-free product manufactures.” 

La Veneziane is exquisite pasta. It has a beautiful mellow yellow color, cooks to al dente (as it should), no mushy texture and it’s delicate flavor marries well with any sauce.

Our first recipe was Fettuccini Alfredo. The Fettucce pasta held the sauce unlike many - if not most - pastas composed of a rice blend.  Each noodle coated well without a puddle of sauce left on the plate. Next we paired it with a Hungarian Goulash as expected it did well but how would it hold up with reheating while enjoying the most beloved leftovers (Goulash is always better the next day). We were not disappointed. Again the noodles held their consistency exactly as their wheat counterparts. Finally we made chicken noodle soup. I cried. The Fettucce pasta noodles were as close to wide flat egg noodles as I could remember and the noodles held their shape and texture over several days as we nibbled on the soup. We have also used this pasta in cold pasta salad recipes with more than satisfactory results. You can read the whole article here.