Gluten-Free Pasta

In response to changing dietary needs across the globe, Rustichella d'Abruzzo created a line of artisanal pasta made with organic, gluten-free flours. Now, those with a gluten allergy or intolerance can experience the joy of eating an exceptional bowl of pasta.

Gluten-free flours 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 to properly impastare ("make a paste") with corn flour, green pea flour, red lentil flour, and brown and white rice flours. Instead of mixing the flour with mountain spring water—as is done for all other pasta—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.