School Of Pasta
Pasta is fun.
Look, we take pasta seriously. It’s our craft and profession so, ya know, we want to. And yes, our mission to make gluten-free pasta that doesn’t sacrifice taste and texture is no joke – because for us, everyone should get to enjoy the pleasures of perfectly made pasta.
With that said, pasta, with its many shapes, varied histories … and even superstitions, should be fun. It’s fun to eat, it’s fun to explore new types, and heck, it’s just fun to say their names. Try to say “Fusilli” and not smile. We’ll wait.
We believe fresh pasta can be gluten-free and still have the same amazing taste and texture as “regular” pasta. That’s the standard each of our products has to meet before ever making its way to your plate.
ALL ABOUT YOUR FAVORITES
Pasta 101
- Different from tortellini, tortelloni are the bigger, buffed up cousin.
- Power to the plants. Our tortellonis are stuffed with leafy veggies, squash or cheese (we know, we know, cheese isn't a plant).
- It has a toothier bite thanks to its pinched ring shape.
- Traditionally served in broth or a simple sage and butter sauce.
- Originated in Northern Italy.
- The word "ravioli" comes from the Italian riavvolgere, which means “to wrap”.
- Made from very thinly rolled pasta stuffed with meat, cheese, or vegetables.
- Light sauces or rich meat broth are best buds with ravioli. They always pair perfectly.
- Ravioli is well traveled. As a traditional Italian dish, each region of Italy has its own recipe for ravioli.
- Linguini is Italian for "Little Tongues". Seriously … little tongues.
- Similar to fettuccine, but thinner, lighter, and elliptical in shape.
- Does well with delicate sauces. Linguini is often paired with pesto sauces and seafood.
- Born in the North. Linguini originated in the Northwestern part of Italy, i.e. Genoa.
- The word lasagna comes from a Greek word describing the pot used to cook it.
- Lasagna dishes originated in Italy in the middle ages.
- Lasagna are wide, flat egg pasta sheets, meant to be layered with filling.
- This pasta shape can be used for more dishes such as Cannelloni
- The corkscrew shape holds onto rich and hearty sauces.
- Developed in southern Italy by wrapping fresh spaghetti around rods to dry.
- It’s one of the most used and eaten types of pasta by Italians.
- "Fuso" means spindle in Italian.
- Fettuccine is Italian for "Little Ribbons". C'mon, doesn't that sound fun?
- A flat, thick pasta made with egg.
- It's best paired with creamy sauces like Alfredo or delicate proteins and seafood.
- Fettuccine holds its shape well in hearty dishes. Most often used in traditional Italian recipes, it gives a comforting feel to any meal.
TIPS FOR MAKING PASTA
USE A BIG POT
Because pasta expands. Like, a lot. It needs its space!
DON’T BE SHY WITH THE WATER
Use 2.5 quarts for every half-pound of pasta. It’s key to keep pasta from sticking to itself!
SEASON YOUR PASTA
We use salt in our fresh pasta so it remains fresh, safe and delicious for long as possible. By utilizing salt, we are able to avoid using less common ingredients with names you likely haven’t encountered before. The good news is enough sodium transfers into the water during cooking, and it is not necessary to salt the water prior to cooking.
SAVE SOME WATER
This starchy goodness helps you improve the consistency of your sauce.
IT’S ALL ABOUT FEEL
Struggle to know when your pasta is al dente? Take a bite. If it’s firm and slightly chewy you’ve nailed it. If it sticks to your teeth while chewing it’s not ready.
the perfect pairing
match your preferred pastawth the perfect sauce.
RAVIOLI
LIGHTER SAUCES
They pair best with lighter oil- or butter-based sauces, which let the meat, cheese, and veggie fillings shine without overpowering the pasta.
SIMPLE CREAM SAUCES
Not incredibly wide like pappardelle or incredibly thin like angel hair choices, both of these pastas work well with simple cream sauces and delicate proteins such
as seafood.
CHEF’S CHOICE
The utility player of pasta, penne can do it all. Pasta salads, soups, pasta dishes – none are a problem for penne. From hearty meat sauces to light, creamy options, penne’s tube allows it to easily catch most sauce types.
HEARTY SAUCES
This spiraled masterpiece thrives in thick, hearty sauces. It’s rather sturdy, meaning things like veggies and proteins can be caught in every bite.
Yes, we make fresh pasta. But why?
FRESH VS. DRY – THE DIFFERENCESWhen we developed our pasta, we found that with fresh pasta we could deliver the same taste and texture found in its traditional counterpart. With dry pasta, we found it lacking. Fresh pasta allows us to create filled offerings (tortellonis, raviolis) that we wouldn’t be able to deliver in a shelf stable, dry pasta. Let’s break down a few more differences:
FRESH
- Cooks quickly—al dente in 2–3 minutes.
- Tender, smooth texture, often enhanced by egg.
- Pairs well with light, creamy, or hearty sauces.
- Refrigerated or frozen for longer shelf life.
- Most common in Northern Italy.
DRY
- Made from semolina flour, water and salt.
- Can be stored at room temperature for long periods of time.
- Dried pasta’s firmness is ideal for hearty sauces.
- Popularized in southern Italy.
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the distance
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WHY WE LOVE TORTELLONI
We get asked a lot – like a lot – why we frequently use Tortelloni for our filled pastas.
It’s a great question and it comes down to this: Tortelloni are more robust than some many other filled pastas such as ravioli.
What’s that mean? It means after tons of tests in our kitchens, gluten-free tortelloni maintain their texture and structure better than other options. So, no, we aren’t part of the Big-Tort lobby. But we are obsessed with delivering the best gluten-free pasta possible.
BECAUSE EVERYONE
DESERVES AN INSPRIING
ORIGIN STORY
Today, the idea of NOT having amazing gluten-free pasta seems crazy. And to think we lived in a world where you had to sacrifice the taste and texture of traditional pasta just to avoid gluten? Luckily, that’s all behind us. But how we got here is anything but history. In fact, it’s ingrained in everything we do.
In 2008, wanting to crack the longstanding – and previously unsolved – challenge to make a gluten-free, fresh pasta that had the same taste and texture as its traditional counterpart, one of Taste Republic’s cofounders set out on a mission to make it happen.