How We Make Giada’s Favorite Gluten-free Pasta

Simplicity was key when it came time to develop our very own gluten-free Giadzy Pasta.

When Giada began the journey to make Giadzy Pasta, she had some very strict requirements: it had to be made with the purest ingredients, look great, and taste fantastic. We nailed it with our traditional semolina wheat pasta, but knew we had a tough job ahead of us when it came time to go gluten-free. So how did we finally make the best gluten-free pasta she’s ever tasted? We kept it simple and looked to the north. 

Our gluten-free Giadzy Pasta is made from just three pure ingredients: spring water and natural, non-GMO rice and corn flour grown and ground by family farms in northern Italy. This part of the country has long valued these alternative grains over wheat—it’s why risotto and polenta are beloved in cities like Milan and Venice. The best rice grows in the cool temperatures and marshy lowlands of the northern Po Valley, and corn has been a staple crop in the Veneto region since the 16th century.  

It all comes together in Merano, a historic spa retreat nestled at the base of the Alps in the Trentino-Alto Adige region. In the 19th century, this stunning town became world-famous as “a fountain of health with such a high-quality air, water and milk that they were able to lengthen life.” Its natural thermal baths and healing waters are still beloved to this day.  

In a state-of-the-art facility that marries cutting-edge knowledge with time-honored techniques, our pasta artisans in Merano combine that clean mountain spring water with carefully selected corn and rice flour to make a supple, elastic pasta dough that can be rolled, shaped, and cut the same way as the best artisan wheat pasta. The finished pasta is slowly air-dried at low temperatures, protecting the pasta’s texture when it’s cooked. 

No other ingredients are necessary! While so much of the gluten-free pasta on the market gets mushy or leaves a tinny aftertaste because it’s loaded with emulsifiers, thickeners, and other nasty ingredients, our gluten-free pasta tastes purely delicious. You can even use the just-right starchy cooking water when tossing your pasta with sauce, Giada’s favorite way to marry the flavors of any pasta dish.  

But don’t just take our word for it! Shop our brand-new selection of 5 gluten-free Giadzy Pasta shapes, from tiny stelline to fan-favorite taccole, and try it for yourself.