Like many people who suffer from autoimmune disease, we were disillusioned with the options that modern medicine had to offer. After adopting a strict Paleo diet, we found relief from symptoms without any side effects. In the beginning it was tough, as we could no longer eat those convenient satisfying foods, like bread, cereals, rusks, cake or biscuits, and worst of all, for an Italian family, no pasta!
Over the years we sought the holy grail of making pasta that tastes like pasta but can be tolerated by people with autoimmune conditions. We had a lot of kitchen flops, fiddling with grain free flour substitutes until we finally cracked it. Then came the acid test… the big Italian family came for Christmas lunch, and to their surprise, there was a starter plate of delicious grain free pasta that could be eaten by all. After 8 years of not eating pasta the return of family food memories was quite emotional. Clarella, named after our daughters Clara and Stella was born!
WHAT MAKES OUR PASTA GREAT?
Clarella grain free pasta is packed full of the goodness of free range eggs sourced from local farmers on the Garden Route. This easy to digest gluten free product is made from tapioca flour which is derived from cassava root. It is not made with cereals, legumes or pseudograins and is thus low in inflammatory lectins. It is high in protein and natural fibre and is a delicious healthy alternative to grain based pasta.