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Not only was the Le Veneziane an excellent corn pasta, I thought it was among the best gluten-free pastas of any kind we've had. I added the contents of a 9-ounce package of penne to a pot of boiling water with a bit of salt, cooking it (and stirring occasionally) for 12 minutes to taste.
I cooked the BiAglut lasagne sheets in water for 15 minutes before assembling the lasagne ingredients - pasta, spicy turkey sausage, low-fat ricotta and mozzarella cheeses, and tomato sauce - in a pan, which I baked for 40 minutes. I had some trouble separating the sheets of pasta after cooking them, so I had to double up the pasta layers in spots, making the lasagne a bit uneven. The lasagne noodles are made of a blend of corn starch, eggs and potato flour. The BiAglut was fine (I thought it was better than the Tinkyada brown rice version), but I was more impressed with the Le Veneziane pasta. BiAglut also makes gluten-free macaroni without eggs.
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At the moment, there are no stores in the Delaware Valley stocking products from these companies. The products can be ordered direct from Quattrobimbi's website. The company has two discount offers: for $10 off an order over $60, enter code FALLSALE at checkout (expires November 7, 2009); for 10 percent off your entire order, enter code SAVE10.
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