I’ve been baking with Manini’s whole grain gluten-free flour blend for the past few years. I have written about using their flour to bake homemade gluten-free bread (post here). So when they emailed me letting me know that they’re also making fresh gluten-free pasta, I was definitely interested in knowing more.
Fifteen years ago, when our child was small and I began to embark on my own gluten-free lifestyle – having realized that when I didn’t eat wheat / gluten my asthma symptoms were abated, my stomach problems were gone and I generally felt better – there were only few gluten-free options for pasta.
Today, we all have our favorite gluten-free pasta, but have you ever had fresh gluten-free pasta? (Manini’s does contain egg though many of their other products don’t.) Manini’s, whole grain gluten-free pasta is manufactured in dedicated gluten-free (certified by GIG and 3rd party audited) plant out of Kent, Washington. Not only does Manini’s have a flour blend that is out of this world, but they make fresh pasta sold in the specialty section at Whole Foods that is remarkably delicious. The grains that Manini’s uses in their pastas, flour and buns are:
- Millet – Digests easily, has high protein content (15%) and considered a “smart carb” with lots of fiber and very few simple sugars.
- Amaranth – High in calcium and lysine (important for muscle repair) and has a diverse amino acid profile.
- Sorghum – Naturally high in fiber, iron and protein as well as rich in antioxidants.
- Teff – High in fiber, has about as much calcium as spinach and very high in lysine.
(Manini’s fresh pasta does contain egg though many of their other products don’t.) Here’s a picture of the product with a full ingredients list.
Manini’s recently emailed me about their line of fresh pastas and I decided to make Rigatoni pasta which I found at Whole Foods on Third and Third in Brooklyn with a simple bolognese. It has excellent texture and held up to the bolognese.
Here is a picture of where I found Manini’s Rigatoni pasta at Whole Foods in the specialty section by the cheese:
My husband thought it tasted quite similar to real pasta (which he can have!). Recipe below:
Rigatoni with Simple Bolognese
(Wheat free, gluten-free, milk free, soy free, rice free, corn free, nut free, peanut free, sesame free)
1 Package of Manini’s Rigatoni (gluten-free, contains egg)
1 TBSP Olive Oil
2-3 Ounces of ground turkey, beef, or chicken
¼ cup of red wine
2 Garlic cloves sliced thin
1 sprig basil
1 sprig oregano
¼ cup water
8 Ounces pasta sauce, or crushed organic tomatoes
Place olive oil in pan on stove top turned to medium heat, then add the ground meat to the pan and begin to brown. Once it browns a bit, add the red wine, garlic, basil and oregano and cook until the red wine reduces and the meat browns a bit more. Add 8 ounces of crushed tomatoes or jarred pasta sauce and water. Simmer for 20 minutes covered a bit to prevent splattering.
Cook Manini’s fresh Rigatoni pasta for 3 minutes and drain.
Place pasta in a bowl and serve with the bolognese sauce. Enjoy! For other ideas on how to make Manini’s fresh pasta, check out their recipe collection here.
Disclosure: Manini’s paid me for the post and I’ve been a fan for a long time!