After following a Primal/Paleo lifestyle for the past seven months I can honestly say that I never feel deprived whatsoever. I believe that the most delicious ingredients can hold their own without the addition of highly refined grain products such as bread and pasta, which are nutritionally void at best and potentially quite toxic to a large number of people. As a foodie, I am however against extreme restriction and all for the occasional indulgence. One of my previous go-to comfort foods was a nice bowl of pasta, usually carbonara or bolognese and topped liberally with some high quality parmigiano reggiano cheese. Upon developing a severely adverse reaction to gluten, this meal seemed like it would be out of the question indefinitely. Sure you can improvise with spaghetti squash, zucchini noodles, or a store-bought gluten-free pasta, but it just isn’t quite the same. I could never replicate the perfectly al dente quality that “real” pasta offers. That’s when I stumbled across Capello’s Gluten-free, Grain-free Pasta. It is an absolute game changer, and in my opinion tastes better than traditional pasta ever could.
Capello’s was founded two friends in Colorado in 2011 whose mission is to “provide fresh, uniquely delicious options for gourmet food-lovers, healthy eaters, and people with dietary restrictions”. Notice how “dietary restrictions” is the last part? This is important. Their products are aimed to be so high-quality that they appeal to all food lovers, not just the gluten-free minority. They have absolutely succeeded.
For $43 plus shipping Capello’s will send you a sampler of their fettuccine, gnocchi, and lasagna sheets, which should be good for about 10-15 individual servings in my estimation. Not too bad considering this pasta is delivered fresh in their extremely stylish package which shipped straight from Colorado in a “custom eco-cooler”!
The texture of the pasta is absolutely incredible, making you think it was hand-crafted in Italy. But what is this magic pasta made of? And why is it nutritious? Good question. Let’s look at the fettuccine: almond flour, cage-free eggs, tapioca starch, potato starch, xanthan gum, and sea salt.
Nutrition wise this is a game changer. Let’s have a little head-to-head match up:
Capello’s Gluten-free, Grain-fettuccine (per 2 oz serving):
- Calories: 190
- Fat: 11g
- Carbs: 18 g (net)
- Protein: 6g
De Cecco Fettuccine (per 2 oz serving):
- Calories: 200
- Fat: 1g
- Carbs: 39g (net)
- Protein: 7g
Add some anti-inflammatory omega-3 fats from the almond flour and cage-free eggs, and take away a substantial portion of carbs derived from highly refined wheat and we have ourselves a winner!
Now the only thing left to do is to put it to the test… So I grabbed some fettuccine and decided to tackle two of my favorite recipes adapted from the legendary Mario Batali.
The results were stunning. The pasta was perfectly al dente, which only takes an unbelievable 45 seconds in salted boiling water! And to be honest, this grain-free alternative boasts a rich buttery flavor that satisfies hungry in a way that traditional pasta never could. Whether you’re gluten-free or not, I highly recommend you give Cappello’s a shot!