John DePuma has a love for food, cooking, and his wife, Gina, who was diagnosed with celiac disease in 2002. After many years of dealing with lactose and shellfish allergies, Gina was faced with stomach and joint pain and ringing in her ears to find out she had to refrain from gluten.
John, a New York chef who traveled daily from his home in Connecticut, started a year of sampling flours to satisfy his Italian wife’s love of Italian food. In 2003, he knew he had perfected his recipes, and she fondly agreed—his pastas were out-of-this-world.
John took his pastas to nearby stores, and it was unanimous. He was on to something; they wanted orders for their guaranteed GF customers.
DePuma’s currently offers five pastas. They can be shipped anywhere. They all contain cheese as one of the ingredients, except the Cavatelli. The wild mushroom ravioli had just the right hint of mushroom flavor to tease one’s taste buds, and the three-cheese tortellinis are petite, subtle bursts of flavor.
After working fifty-hour shifts in New York and running his own pasta company evenings and weekends, John has since cut back and has opened his own manufacturing facility. He has only the help of one other person and two machines to roll out the pasta, resulting in the personal touch of a true Italian homemade GF pasta.
He says his wife combats her sensitivity to dairy with dairy enzymes so she can enjoy his hard work and her love of his Italian pastas. The pasta is delicious.
This food company is given a thumbs up and is HIGHLY recommended.
Tina Turbin
Tags: Allergies, celiac, celiac disease, depuma's, food health, gluten free, gluten free diet, gluten free diets, gluten intolerance, gluten-free food, gluten-free italian food, gluten-free pasta, Tina Turbin
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Oh wow! this company’s ravioli is addicting! I’m actually not gluten-intolerant and had no idea it was gluten free when i first tried it. With the Wild Mushroom Ravioli, I added buttered chicken with lemon-oregano sauce and it was delicious. The ravioli was easy to cook and is soft and flavorful! Amazing ravioli company! Very good quality
The Spinach and ricotta ravioli has a good taste and the Cheese agnolotti is ok too! It’s so much more delicious than Chef Boyardee
The Ricotta and spinach ravioli filling is very good! I like the tapioca flavor in the pasta. I also buy the Cheese agnolotti because the filling is a little sweet.
I love adding protein to these raviolis! My favorite from this company is the Wild Mushroom. The Spinach and Ricotta Ravioli is my second favorite
These raviolis don’t leave you with that heavy feeling that regular pasta gives and it tastes the same as any wheat pasta I’ve ever had – wouldn’t be able to taste the difference probably. Cheese Tortellini is my favorite. I usually just add a little butter to the top and it’s delicious! Overall, I think their products are great and they taste amazing!
I loveeeee loveeee loveeee this companies products! Everything is amazing and doesnt make you feel like you are eating ” gluten-free” I have tried a lot fo gluten-free pasta companies and this one is by far the best.
I read the back story that you shared about this company. It’s so interesting how people get started within a business. Thanks for sharing!
I tried these ravioli’s early in the year at a friend’s house. All I can say is that I really miss them. Do you know if they are sold at Whole Foods? or where is the best place to buy their product?