Lasagne is one of the oldest known types of pasta in the world, with origins that can be traced back to the ancient Greeks, and this gluten-free version by Massino is our absolute favorite. With millennia of history, it’s no wonder this humble pasta is popular in every part of Italy. Each region has its own traditional preparation, from the overloaded Neapolitan lasagne di carnevale, stuffed with meatballs, sausage, and hard-boiled eggs, to the streamlined lasagne Bolognese that is best-known here in the U.S.
With a focus on the highest quality ingredients, the lasagna from Massimo Zero is a truly superior gluten-free pasta—and trust us, we've tried a lot. Made from corn and rice flour, it’s virtually indistinguishable from our favorite wheat-based pasta. You can even use the starchy cooking water!
For a country as passionate about wheat products as Italy is (think pasta, pizza, biscotti, focaccia—the list goes on and on), it should come as no surprise that they’re serious about making delicious gluten-free foods. The country has a much longer history of taking gluten intolerance seriously than the U.S., which means they’ve got a lot of experience with gluten-free alternatives. Massimo Zero’s pasta is the best of the best from a long list of great contenders. With the same dedication to tradition and artisan methods as all our favorite pasta makers, they prove that you don’t have to give anything up when cutting out the gluten.
Massimo Zero is based in the northern Alto Adige region in the Italian Alps. Their state-of-the-art facility combines cutting-edge research with age-old techniques to create gluten-free products that are completely natural, without any additives. Their pasta start with pure mountain water and the best gluten-free flours, kneaded and formed according to traditional methods, then air-dried slowly to ensure the perfect al dente texture when cooked. You’d never know what was missing.