BiAglut Maccheroncini best packaged gluten-free pasta around

BiAglut Maccheroncini (Gluten-Free Elbow Pasta)
BiAglut Maccheroncini (Gluten-Free Elbow Pasta)

Product: BiAglut Maccheroncini (Elbows) – $5.45+

I’m declaring it now.  Right there in my subject line for this post.  After all years of searching for the best pre-packaged gluten-free pasta, I think I may have finally found the crème de la crème.  I didn’t think many things can live up to the standard that RP’s fresh gluten-free pasta set…and then I find it…just waiting to be discovered in my pantry.

Fresh pasta is always best, but it’s not always the most practical.

When it isn’t practical, BiAglut should be.  Trust me, I have tried mostly every gluten-free pasta out there.  Rice noodles, corn noodles, tofu noodles, quinoa noodles…I’ve had them all.  Some do better than others.  Some brands I prefer over others.  Some are just easier and more cost efficient in the end.  That being said, I think I would pay a pretty penny to have more noodles from BiAglut.

BiAglut  is an Italian brand of gluten-free products that have been produced in Italy for more than 45 years by the Italian affiliate of H. J. Heinz Company.  The company’s main focus is on individuals with Celiac disease, gluten intolerance, or those who follow a gluten-free diet.  By keeping to this focus group, the brand offers a variety of gluten-free products to the market, including pasta, breads, bread substitutes, flours, cookies, crackers, snacks, and desserts.

But the main item that BiAglut is known for is…their pasta.

I was at a gluten-free expo awhile back and BiAglut was one of the companies there.  It was a very small expo with very few vendors.  But the people who were at the BiAglut table had me try some of their pasta and I loved it.  Great texture.  Great flavor.  It was cold…but…well…you can’t have everything.  After a little discussion, my roommate and I decided to go ahead and buy a bag of their noodles.  They had very few options left (yes…it was going fast), so I snagged the very last bag of BiAglut Maccheroncini (elbows).

And then…it joined the plethora of other noodles in my pantry.  And it sat…as I worked my way through the rest of them.

But, then we had another dreaded office potluck.  I say that because, with the exception of one or two other people in the office, nothing brought in is something I can eat.  Granted, being a gluten-free vegetarian does limit my diet, but it is nice when someone puts for the effort to make something that I can also eat so I’m not stuck with just two things on my plate (the two items I bring, mind you).

With that in mind, I signed up to bring two dishes…some crock pot caramelized apples and a vegan pumpkin macaroni and cheese.

I checked my pantry list and the next pasta noodle to have it’s day in the spotlight was the BiAglut Maccheroncini.  I was kind of sad to be using this pasta on my office because I knew full well that since I was the person bringing it in…hardly anyone would touch it.  It’s…weird.  It’s…*GASP*…GLUTEN-FREE!  I swear to God, no one in that office quite understands what that means and just won’t even try the food I bring in…which is why I hate to bring things in.  I can cook for myself at home and it will save me money, time, and food that won’t go to waste because only 2-5 people are eating it.

BiAglut Maccheroncini (cooked and drained)
BiAglut Maccheroncini (cooked and drained)

That being said, I sucked it up and went ahead and made the items I signed up for.  Early that morning, I stood in the kitchen boiling a pot of water to pour the BiAglut Maccheroncini in and allow it to cook most of the way.  It only took about 6 minutes to get to where I needed them to be.  I mean…it was fast.  Most gluten-free pasta noodles have to be boiled for around 12-16 minutes, if not longer, to get that perfect consistency.  Not these.  They were done so fast I had time to spare.

After I drained the noodles, I put them back into the big pot and poured my vegan pumpkin cheese sauce over the top of it.  With a spatula, I stirred it all together, delighted in the fact that the noodles were holding together.  They weren’t turning to mush.  They weren’t falling apart in the sauce or with the movement of the spatula.  I was already impressed.  Then, the mixture was poured into the baking pan and into the oven it went for about 45 minutes.

When it emerged…the noodles were still perfect.  They already survived boiling and baking.  I was very surprised.  I’m just not used to my gluten-free pastas being so sturdy.  Well, before I could serve this to myself and the brave few who just might have a little taste at the office, I had to make sure it was good.  I plucked a noodle from the casserole dish and…oh yeah…it was good.  The noodle was a perfect al dente.  Perfect.  It cooked up beautifully in the sauce and didn’t fall apart in the baking process.

The true test was going to be lunch.  So, about 10 minutes before lunch was to be served, I got to the kitchen and pulled my mac and cheese out of the fridge.  I brought a splash of almond milk to add to the pasta for when I reheated it, and poured it over the top.  Then, into the microwave it went.  As I reheated it a few minutes at a time, I would stir it around to make sure it heated evenly.  And the noodles held together.  They didn’t crumble as I stirred them.  They didn’t shred.  They held.  And I was so elated.

The moment of truth came – the office luncheon began.  My roommate, myself, and the office vegan I knew would be eating the macaroni and cheese.  Others seemed a bit hesitant.  Some took just a smidge.  Most didn’t even give it another look because…I made it…therefore it’s gluten-free and must be disgusting.  Ignorant fools!

As I sat down to dig in…I was hoping I’d be as impressed with the BiAglut Maccheroncini as I had been this entire time leading up to the first actual bite.  One bite and it was all the confirmation I needed.  Through boiling, baking, and nuking, the BiAglut Maccheroncini not only held its shape, but it still tasted great.  It didn’t mush up or disintegrate under pressure.  It is pure, honest, gluten-free pasta perfection.

BiAglut Maccheroncini is made from cornstarch, potato flour, lupin flour and lupin proteins.  No eggs.  No dairy.  And what comes of this is the best packaged pasta I have had to date.  Gluten-free pasta is so tricky, but BiAglut held up to everything I could put it through and still tasted great in the end.  And, on a personal note, it worked very well in my vegan and gluten-free pumpkin mac and cheese.  Tasted great.

Best texture.  Best quality.  Best all-around when it comes to dry pasta.  BiAglut is amazing.  Now I wish I had purchased more of their products at the time.  Guess I’m going to have to get online and place an order.

If you can find BiAglut…I encourage you to try it.  It is heads and tails above the competition.  It’s happiness in pasta form.

Gluten-Free Vegan Pumpkin Mac & Cheese made with BiAglut Maccheroncini
Gluten-Free Vegan Pumpkin Mac & Cheese made with BiAglut Maccheroncini

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