Alnavit gluten-free pasta

Numerous legends have surrounded the origin of pasta for centuries. It is said that in the Middle Ages in the lands of Naples there was a magician who not only brewed elixirs and potions in his kitchen, but also constantly came up with new recipes. One day he was mixing a dough, but he did not want to put it in the oven. Rather, the new creation was to be cooked in hot water. To get it into the pot better, he cut the dough into long, thin strips. The result exceeded all expectations. Although he prepared the new recipe every week, the headstrong magician did not want to share his invention with the rest of the world.

For many years, the wizard's favorite dish remained a closely guarded secret. One day, his neighbor Jovanella knocked on the door to borrow some spices. The magician was just in the kitchen and because he didn't want to look like a bad host in front of the pretty young woman, he spontaneously invited her to dinner. As expected, she was delighted with his creation and asked for the recipe. The wizard did not want to give it to her at first, but he was no match for the charms of the hot-blooded Jovanella. That very night, she got him to reveal the recipe. The next day, she went straight to the court of King Frederick II. She gained access to the kitchen and cooked a large pot with the long dough strips . Not only the king, but also his knights, advisors and servants, left all other dishes to the side after the first bite. They had never tasted such an unusual dish before. For adding the new recipe to the royal court kitchen, the king rewarded Jovanella with gold, jewelry and silken robes.

However, neither Jovanella nor the pasta dish are mentioned in the chronicles of Frederick II. According to an even better-known legend, Marco Polo discovered the precursors of pasta on his journey to China and brought them to Italy. The famous explorer certainly ate noodles on his journey, because they have been known in China for over 4,000 years. However, whether the Italians really owe pasta to him cannot be proven. The most likely theory about the arrival of pasta in Italy comes from Sicily. In the 8th century, the largest Italian island was conquered by the Arabs. With them came numerous innovations from the Orient to Sicily, above all new irrigation systems for the fields. However, the Sicilians used the cultivated wheat not only for baking bread. Contemporary witnesses tell of a thread-like dish made from wheat flour. The thin strips of dough were hung on a line to dry. Afterwards, they could be stored and boiled in hot water if needed.

Most likely, Arab traders got to know pasta in India. It came with the caravans via the Silk Road to the Mediterranean and finally to Sicily. In the 10th century, Sicily and southern Italy were occupied by the Normans. At the latest now, pasta also spread to the rest of Italy. Over the centuries, several new forms of the popular dish developed. Today, there are at least 350 different types of pasta on the Italian boot. Among the most popular are spaghetti, farfalle, tortellini and fusilli. Traditionally, pasta is made from durum wheat semolina. However, because pasta can also be made with oats, buckwheat, rice and corn, people with gluten intolerance can also enjoy tasty pasta dishes.

With Alnavit spaghetti made from corn and rice, you can enjoy countless classic pasta dishes gluten-free. The dark buckwheat spaghetti goes particularly well with Mediterranean pasta dishes with coloured sauces of wild garlic, tomatoes or peppers. But they are also a recommendable basis for Asian noodle soups. The wholemeal penne made from 100% brown rice is delicious with pesto, tomato or cheese sauces. With Fusilli made from corn and rice and Oat Fusilli, Alnavit presents two varieties of the popular spiral noodles. With the gluten-free Alnavit noodles, you can experience firm-to-the-bite pasta enjoyment.