Last night, we went to dinner at an Italian restaurant in town. I had been assured that they could make me any dish on the menu with gluten-free pasta.

When my dish came, the pasta was so different from what I was used to that I had my boyfriend take a bite to make sure it really tasted like gluten-free pasta. (It’s been a very long time since I’ve had pasta with gluten.) After devouring my meal, I asked the waiter to find out what pasta the chef was using. It was this one.

Here’s what I liked about it: It was firm! It had retained it’s structural integrity! All the penne pasta still looked like Penne pasta. And it tasted good.

I am used to Schar and Bi-Aglut, both of which have an excellent taste. But even with the gentlest boiling, the noodles do seem to fall apart quite a bit. You will never, for example, end up with spaghetti strands long enough to “wind”. Other GF pastas seem to turn to paste in the pot–or just taste like it.

I thought I’d tried every GF pasta on the market. I was wrong. This pasta is OUTSTANDING. Please try it. You won’t be disappointed.