From skeptic to believer: An evening with Felicia Pasta

A Puglian-inspired dinner at Eataly Toronto proved that pasta made from oats, chickpeas, buckwheat and lentils can be every bit as satisfying as the traditional versions

I’ll admit it: I walked into a recent Felicia Pasta dinner at Eataly Toronto with more skepticism than excitement.

Over the years, I’ve sampled my fair share of gluten-free pastas, and while many promised a healthier alternative, few delivered the texture, flavour, or overall satisfaction that make pasta one of the world’s great comfort foods. More often than not, they left me wishing I had simply just gone with the real thing – tried, tested and true.

That was precisely why I was curious to experience Felicia.

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Founded in 2009 by Italian benefit corporation Andriani S.p.A. in Gravina in Puglia, located in southern Italy, Felicia has built its reputation around a simple but ambitious goal: creating pasta that is both nutritious and genuinely enjoyable to eat. Using organic, naturally gluten-free ingredients such as oats, buckwheat, brown rice, chickpeas, lentils, and even spirulina, the company produces its pasta in a dedicated allergen-free facility while maintaining a clean-label philosophy focused on transparency and quality.

Felicia uses organic, naturally gluten-free ingredients such as oats, buckwheat, brown rice, chickpeas and lentils.

To showcase the versatility of its products, Felicia hosted a multi-course food and wine experience featuring a range of creative dishes paired with wines from Puglia – which proved to be more than just accompaniments to the meal. The bright citrus and mineral notes of the Doline Greco paired effortlessly with the seafood-focused dishes, while the Doline Primitivo and l’Archetipo Radicale (a Primitivo-inspired red) brought warmth, spice, and depth to the heartier preparations. Combined with a menu crafted by Italian Chef Massimo Buono – brought in specifically for the occasion – the evening felt less like a product showcase and more like a culinary journey to Puglia.

What surprised me most throughout the evening was how little I found myself thinking about the pasta being gluten-free.

The Oat Spaghetti all’Assassina delivered the smoky, caramelized character that has made the classic famous. The Buckwheat Mezzi Rigatoni paired beautifully with cherry tomato cream and creamy stracciatella, while the Spirulina Spaghetti with sea bass and Swiss chard offered a vibrant and unexpectedly elegant seafood course. Overall, these dishes demonstrated how choosing alternative grains and beans can provide structure and flavour without feeling like a compromise.

Wines from Puglia paired perfectly with each dinner course.

The verdict? Surprisingly delicious!

Rather than attempting to imitate traditional wheat-based pasta, Felicia embraces the characteristics of its ingredients and turns them into something uniquely its own. The result is pasta that feels modern and health-conscious without sacrificing the pleasure that makes Italian cuisine so universally loved. And since that inspired evening, I’ve taken it upon myself to make some dishes of my own using some of the products. And I’m thrilled to say that this can work.

If you’re someone who has dismissed gluten-free pasta in the past—as I admittedly had—I’m here to tell you that you just need the right products. Felicia just so happens to be a brand I now trust.

Below are the recipes served during the dinner, allowing you to recreate the experience at home and decide for yourself:

Spaghetti Frittata with Provola and Parmigiano Reggiano

Serves 4

A classic Italian way to transform pasta into a hearty, satisfying dish, this frittata combines Felicia Oat Spaghetti with creamy provola and nutty Parmigiano Reggiano.

Chef Massimo Buono was flown in from Italy to prepare and demonstrate some of the dishes served.

Ingredients

• 350 g cooked Felicia Oat Spaghetti
• 5 eggs
• 60 g grated Parmigiano Reggiano
• 100 g provola cheese, diced
• Salt and freshly ground black pepper
• Extra virgin olive oil

Method

1. In a large bowl, whisk together the eggs, Parmigiano Reggiano, salt, and pepper.
2. Add the cooked spaghetti and diced provola. Mix well until evenly combined.
3. Heat a drizzle of olive oil in a large nonstick skillet over medium-low heat.
4. Pour in the mixture and spread evenly.
5. Cook for 8 to 10 minutes, or until the bottom is golden brown.
6. Place a large plate over the skillet and carefully invert the frittata onto the plate. Slide it back into the skillet.
7. Cook for an additional 5 to 7 minutes until golden and fully set.
8. Allow to rest for several minutes before slicing and serving.

Chickpea Risoni Bake with Mussels, Potatoes and Samphire

Serves 4

This rustic baked dish pairs Felicia Chickpea Risoni with fresh seafood and coastal flavours, making it a natural companion for white wines from southern Italy.

The table is set at Eataly Toronto’s Trattoria Milano.

Ingredients

• 250 g Felicia Chickpea Risoni
• 1 kg mussels, cleaned
• 3 potatoes, thinly sliced
• 150 g samphire (sea asparagus)
• 200 g cherry tomatoes, halved
• 200 g grated Parmigiano Reggiano
• 2 cloves garlic, minced
• Fresh parsley, chopped
• Extra virgin olive oil
• Vegetable or seafood broth, as needed

Method

1. Steam the mussels in a covered pan until they open.
2. Remove the mussels from their shells and strain the cooking liquid. Reserve both.
3. Blanch the samphire in boiling water for 2 minutes and drain.
4. Lightly oil a baking dish.
5. Layer the potatoes, chickpea risoni, mussels, samphire, and cherry tomatoes.
6. Pour the reserved mussel liquid over the mixture and add enough broth to nearly cover the ingredients.
7. Top with parsley, garlic, grated Parmigiano Reggiano, and a drizzle of olive oil.
8. Cover with foil and bake at 180°C (350°F) for 40 minutes.
9. Remove the foil and broil for 5 to 10 minutes until lightly golden.
10. Serve immediately.

Buckwheat Mezzi Rigatoni with Cherry Tomato Cream and Stracciatella

Serves 4

A refreshing pasta dish where creamy stracciatella and fresh tomatoes complement the earthy character of buckwheat pasta.

Oat penne with olives and tomatoes.

Ingredients

• 320 g Felicia Buckwheat Mezzi Rigatoni
• 250 g cherry tomatoes
• 1 small red onion, very thinly sliced
• 200 g stracciatella cheese
• Fresh basil leaves
• Extra virgin olive oil
• Salt and black pepper

Method

1. Cook the mezzi rigatoni in generously salted water until al dente.
2. Drain and immediately rinse under cold water to stop the cooking process.
3. Toss with a small drizzle of olive oil and allow to cool completely.
4. Blend the cherry tomatoes with a pinch of salt, pepper, and olive oil until smooth but still slightly textured.
5. In a large bowl, combine the cooled pasta, tomato cream, and sliced red onion.
6. Divide among serving plates.
7. Top each portion with a generous spoonful of stracciatella.
8. Garnish with fresh basil and a final drizzle of extra virgin olive oil.

Oat Spaghetti all’Assassina

Serves 4

Originating in Bari, Pasta all’Assassina is known for its crispy, caramelized edges and intensely concentrated tomato flavour.

Killer Spaghetti (aka all’Assassina). (Maverick)

Ingredients

• 400 g Felicia Oat Spaghetti
• 500 ml tomato passata
• 2 tbsp tomato paste
• 1 litre hot water
• Extra virgin olive oil
• 2 cloves garlic
• Chili flakes, to taste

Method

1. Dissolve the tomato paste in the hot water and set aside.
2. Heat olive oil in a cast-iron or steel skillet.
3. Add garlic and chili flakes and cook until fragrant. Remove the garlic.
4. Add the uncooked spaghetti directly to the skillet and toast for approximately 2 minutes.
5. Add a small amount of passata and a ladle of the tomato broth.
6. Cook over medium-high heat, allowing the liquid to evaporate while the pasta develops lightly charred edges.
7. Continue adding passata and tomato broth one ladle at a time, similar to cooking risotto.
8. Turn the pasta only when necessary to encourage caramelization.
9. Continue until the pasta is fully cooked and beautifully toasted in several places.
10. Serve immediately.

Spirulina Spaghetti with Sea Bass, Swiss Chard and Lemon Zest

Serves 4

One of the evening’s most elegant dishes, combining seafood, greens, and citrus with Felicia’s distinctive spirulina-infused pasta.

Spirulina spaghetti. (Maverick)

Ingredients

• 320 g Felicia Spirulina Spaghetti
• 300 g sea bass fillets, cut into cubes
• 200 g Swiss chard, chopped
• Zest of 1 lemon
• 2 cloves garlic
• Extra virgin olive oil
• Chili flakes, to taste
• 60 ml dry white wine

Method

1. Heat olive oil in a skillet and sauté the garlic and chili flakes.
2. Add the sea bass and cook for approximately 2 minutes.
3. Deglaze with white wine and cook until the alcohol evaporates.
4. Remove the sea bass and set aside.
5. In the same skillet, sauté the Swiss chard until wilted.
6. Cook the spirulina spaghetti until al dente.
7. Add the pasta and sea bass to the skillet and toss gently, adding a little pasta water if needed.
8. Remove from the heat and stir in the lemon zest.
9. Finish with a drizzle of extra virgin olive oil and serve.