The 2 Trader Joe's Gluten-Free Pastas To Buy If You Miss Traditional Pasta

Despite the rise and improvement of gluten-free products available to the masses over the last decade or so, it's still tough to be gluten-free, especially if you really crave those traditional carbs like bread and pasta. There's often a noticeable difference between pastas made with wheat flour and gluten-free noodles, and only the most excellent gluten-free pastas can hold up to wheat pastas. In our ranking of seven gluten-free Trader Joe's pastas, our reviewer placed one dry and one fresh option as the top contenders: Gluten Free Tagliatelle Pasta and Gluten Free Cheese Ravioli. 

Trader Joe's gluten-free tagliatelle ranked highest out of the brand's gluten-free pastas. Our reviewer refers to the tagliatelle as having a "strikingly similar" texture to that of traditional wheat-based pastas, which is a huge accomplishment in the world of non-wheat pastas. The supplier of this Trader Joe's product is actually located in Italy, and the tagliatelle is made with a blend of rice and corn flours to best mimic traditional Italian tagliatelle. The pasta is dry, and you cook it as you would regular pasta in boiling water until al dente, or to your preference. 

Our reviewer also loved that long, thin, but still substantial, shape of Trader Joe's gluten-free tagliatelle, noting that it would work well in recipes featuring long pasta shapes, so you could swap it for pappardelle, bucatini, or fettuccine. The gluten-free tagliatelle would pair wonderfully with a classic marinara sauce, homemade ragu, or even Trader Joe's exclusive Roasted Red Pepper and Almond Pesto Sauce for a low-effort meal.

Trader Joe's gluten-free cheese ravioli came in second in our ranking, and our reviewer notes that if you're a fan of traditional, wheat flour-based cheese ravioli, you're sure to enjoy this gluten-free version, as well. Our reviewer was pleasantly surprised to even find a fresh gluten-free pasta available, as most gluten-free options tend to be dried, shelf-stable products. They note that compared to traditional pasta dough, the gluten-free version actually has a more mild taste that lets the flavors of the cheese filling really shine through. The dough used to make the ravioli is made with rice, corn, eggs, and an ingredient that might surprise you: cauliflower. 

The pasta is filled with a blend of five cheeses, including Romano, Asiago, parmesan, ricotta, and mozzarella cheeses, which gives the filling both an umami-forward flavor from the hard cheeses and a smooth, creamy texture from the soft, fresh cheeses. In terms of what to serve the cheese ravioli with, it would pair nicely with a pesto sauce. For those looking to let the flavors of the cheese and pasta dough stand out on their own, a drizzling of some Italian (not to be confused with Californian) extra virgin olive oil or a bath in melted butter, topped with grated parmesan, would be a perfect way to serve the ravioli.