The gluten free pasta is made by an artisan pasta factory in Cuneo (in Piemonte, the land of rice) with 100% wholegrain rice flour, mixed with the right amount of water and then drawn through traditional bronze dies (just like normal pasta). The drying phase then follows, for approximately 20 hours at a low temperature. The 3 shapes have a nice coarse texture (something rare in gluten free pasta) which helps them “pick up” sauces.
A cooking tip: stir the pasta delicately, and only after a few minutes of cooking, to avoid it breaking.
Ingredients: 100% wholegrain rice