Grain free pasta: a comparison


A friend of mine recently gave me two boxes of grain-free pastas to try.  So I got to work making a grass-fed meat sauce with some veggies including onion, mushrooms, and peppers. Then I topped the pastas and enjoyed the leftovers for days.  Below is a comparison of the two types.

Cappello’s is an almond flour pasta made with eggs , tapioca flour, xanthan gum, and sea salt. It literally takes 45 seconds to cook and tastes great! Very satisfying! The downside? A hefty price tag at $9/box—but you can get at least 3 servings out of it.

Tolerant’s Organic Red Lentil Penne was next up. The only ingredient? Lentils! How could this make a pasta dish? But it did. I would describe it as al dente. It’s great for vegetarians or vegans because it’s packed with protein.

Capello’s was a tough act to follow. I definitely preferred the taste and texture. Both can be purchased at Earth Fare. Leave a comment if you happen to try either of these pastas. I would love to know what everyone else thinks!



2 thoughts on “Grain free pasta: a comparison

  1. Karen says:

    Ah, yes! I have tried both. I prefer the Capello’s, but the Intolerant I found to be better day 2 with the sauce left on it overnight. It made it less al dente. I loved the fact that I feel like I can eat my old friend “pasta” without all the issues that come with it!

    • Diana severance says:

      I tried the Intolerant black bean “pasta”. I ate it with salt and Parmesan cheese. It was dry and I wasn’t impressed. Need help with what a sauce to make it better. I will check with Francie when I see her next week. I still have a lot to learn about what I can have on my plan. I found the Intolerant brand at Kroger in organic section. I was so excited to try it. Will try it again but with a different topping hoping it will taste better. Love the idea of having “pasta”.


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