In response to changing dietary needs across the globe, Rustichella d’Abruzzo introduces a line of artisanal pasta made with alternative grains and legumes. Now, we can all experience—organic, gluten-free and GMO-free—the joy of eating an exceptional bowl of pasta.
Alternative grains are notoriously challenging to make into high-quality pasta. After many months of trials and failures, Rustichella d'Abruzzo's master pasta maker Gianluigi Peduzzi finally developed an innovative technique by which to properly impastare ("make a paste') with alternative grains and even legumes.
Instead of mixing the flour with mountain spring water—as is done for all of the other pastas—it is injected with steam. This makes the dough dense enough to withstand the pressure of the extrusion, but keeps it from getting gummy—thus ensuring the perfect al dente texture when cooked.
Rustichella d'Abruzzo's gluten-free pasta is produced in a completely separate gluten-free facility, away from any conventional flour contact. It is dried for over 30 hours in temperature-controlled cabins at 150° F to develop flavor and ensure consistency. Each box bears the Euro Leaf logo, guaranteeing it certified organic by the European Union and the Controlla e Certificazione Prodotti Biologici (CCPB).
Pasta connoisseurs will be amazed by the texture and flavor of Rustichella d’Abruzzo's organic gluten-free pasta. Be sure to cook the pasta in abundant salted boiling water and handle it carefully. Follow the cooking time indicated on the package to ensure proper texture.
- = Award Winner
- = Gluten Free
- = Food Service or Bulk Available