When Giada De Laurentiis puts her name behind a pasta, expectations are understandably pretty high. After all, the celebrity chef has spent decades sharing her love of Italian food, and her Giadzy brand has made it even easier to bring a little taste of Italy into our own kitchens.
Now, one of the brand’s Italian-made pastas is making its way onto more grocery store shelves nationwide. Made by master pasta makers in Italy, it uses Italian-grown grains and mountain spring water, then kneaded, shaped and slowly air-dried using time-honored old-world techniques. Sounds exactly like what you’d expect from De Laurentiis.
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One detail you probably wouldn’t guess from tasting it is that the pasta is completely gluten-free.
If your experience with gluten-free pasta has been less than satisfying, with a dry texture, noodles that don’t hold their shape or a tendency to turn mushy, this may be what you’ve been longing for.
Giadzy’s Gluten-Free Pasta Is Coming to Sprouts Nationwide
Courtesy Giadzy
Giadzy’s gluten-free pasta is now available at 480 Sprouts Farmers Market locations nationwide, marking the brand’s first partnership with a national retail chain.
The Sprouts rollout includes four shapes: casarecce, mezzi rigatoni, stelline and taccole corte. That’s plenty of variety for pasta night! Whether you’re looking for something to pair with a favorite sauce, toss into a baked pasta dish or add to a cozy bowl of soup, Giadzy’s has checked all the boxes.
The nationwide expansion puts Giadzy’s gluten-free pasta within much easier reach for shoppers who previously had to order it online. And while tossing a bag into your cart is certainly convenient, what really sets the pasta apart from other gluten-free options in the aisle is how it’s made.
Related: We Asked 4 Chefs Their Favorite Pasta Dish, and We Can’t Wait to Make Them Ourselves
What Makes Giadzy’s Gluten-Free Pasta Different?
Courtesy Giadzy
It starts with a surprisingly short ingredient list. Giadzy’s gluten-free pasta uses just three ingredients: Italian-grown, non-GMO corn flour, rice flour and pristine mountain spring water. The corn and rice are sourced directly from family farmers, and there are no emulsifiers, preservatives or unnecessary additives.
Giadzy isn’t simply swapping alternative flours into a pasta recipe and calling it a day. The pasta is produced in Lombardy’s Po River Valley, where master pasta makers knead, shape and slowly air-dry it using the same traditional techniques used to make wheat-based Italian pasta. It’s also produced in a completely gluten-free facility and is vegan.
For De Laurentiis, the goal was to make gluten-free pasta without asking pasta lovers to settle.
“To me, pasta is sacred,” said De Laurentiis in a statement announcing the Sprouts expansion. “I never wanted my gluten-free friends to feel like they had to settle for something different.”
That combination of a short ingredient list and traditional Italian pasta-making methods sounds good on paper. Of course, there’s only one way to find out whether it translates to the plate.
I Put Giadzy’s Gluten-Free Pasta to the Test
Courtesy Jim Hoffman
I don’t personally follow a gluten-free diet, but my daughter does, which means I’ve tried a lot of gluten-free pasta over the years. Some have been better than others, but something about the flavor or texture usually gives away what you’re eating.
Giadzy’s doesn’t taste gluten-free. It cooks up beautifully al dente and has the texture of, well, pasta. And not just your run-of-the-mill store-brand pasta. The texture reminded me of good bronze-cut pasta, with the substantial bite you’d expect from a premium Italian offering. If I hadn’t known it was gluten-free before taking my first bite, I don’t think I would have guessed.
It was very good—easily the best gluten-free pasta I’ve tried. And considering how much of it I’ve tried, that’s saying something.
Related: Trader Joe’s New Frozen Pasta Is Inspired by a Classic 1950s Italian Dish
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