Sanniti Artisanal Gluten Free Pasta di Gragnano Imported From Italy, 17.6 oz (Bucatini)

Excellent Excellent pasta! I made regular Bucatini pasta for myself and the rest of the family and gluten free for my daughter. Curious, I tasted it and couldn't tell the difference. I could have made it all with the gluten free and no one would have ever known. It wasn't gritty or too soft or firm and it didn't start to disintegrate or become mushy. I had to look online to find instructions on preparations. The only difference is time. It almost double the amount of time to cook.

If you have to be gluten free as I do, and you are looking to make an authentice Greek Pastitsio, then do yourself a big favor and buy this product. You'll never guess these pasta tubes are gluten free.

Most gluten free pastas we’ve tried are mushy and gooey alternatives to the real thing. Now this doesn’t give semolina pasta a run for its money but it’s easily the best gluten free brand we’ve had yet. Just pricey.

I have been looking for gluten-free bucatini for a while and was so glad to find it on amazon. This bucatini is delicious and I could eat it everyday, pricey but good value. I will definitely be purchasing again.

Love love love this gluten free bucatini! It makes for the perfect Cacio e Pepe! Buon Appetito!

Phenomenal pasta! Indistinguishable between wheat based pastas. This took us back to Italy where their gluten free products are just better than what we have state-side. Pricey but so worth t.

I really wanted it to be great. I miss bucatini, and this was the first gf one I've seen. Had all the right signs and words to indicate it would pass for real bucatini. But as usual, there's a catch. Unfortunately it was inconsistent cook times. In the same batch some noodles over cooked, some under cooked, meaning its impossible to get a 'normal' cooking time for al dente. This is likely because the corn rice pasta dough had to be extra thick to make the bucatini not too fragile, making a consistent mixture impossible. You can get away with that with straight corn flour making spaghetti or rigatoni but rice/corn is just too finicky. Its either too brittle or cooks to mush; you can fight chemistry. I could forgive the inconsistency but for the extravagant price. There's a less expensive 100% corn pasta that pulls a consistent al dente everytime which i will go back to. If only it could have a tube!

As a background I am Italian citizen (Chef and Gelato Master) that do NOT eat pasta outside my house in USA, with exception of travels to Italy. My wife is celiaca and I am not, before her celiac diagnosis Bucatini was out favorite pasta, and finally found THE best Gluten Free Bucatini, that are tasteful, stay al dente and mix well your (hopefully) house made succo/sauce. Highly recommended! I will buy again (very soon).