Award Winning Gluten Free Pasta
When it comes to trends, the foodservice industry tends to follow the restaurant industry—companies work hard to create hot items to provide chefs with the ingredients and dishes diners are clamoring for. The farm to table movement is a prime example. And at first glance, providing products to chefs seems to defeat the purpose of farm to table (there seems to be a middle man in there somewhere!). But what companies and artisans are doing are providing products sourced from ingredients straight from the farm.
RP’s Pasta Company is the perfect example. They combine an healthy appreciation for Old World tradition and all-natural ingredients. The company’s motto—“Farm to Fork with a Conscience”—presents their company mission. Their traditional noodles are created with eggs from Iowa farms and the semolina is sourced from one of the best mills in North Dakota. Cheeses and vegetables are both sourced from Wisconsin, whereas the certified gluten-free pasta is created from California brown rice.
Small batch pastas are created on authentic Italian machines using a hand-rolled process creating RP’s gluten-free pastas, traditional egg fettuccine, and pumpkin tortellino.
The gluten-free varieties are available in linguini, fettuccine, fusilli, lasagna sheets, and spinach fettuccine with a texture that rivals traditional pasta. The pastas can be used in a wide variety of dishes, and help the chef provide traditional, fresh pastas for diners with gluten allergies. In 2015, the gluten-free pasta received a FABI Food & Beverage award for the high-quality flavor and al dente texture.
Other available pastas include shells, macaroni, orzo, ravioli and more.
For more information abut RP’s Pasta Company, visit rpspasta.com.
