Organic Gluten-Free Buckwheat Tortiglioni from Rustichella d'Abruzzo
Wheat-Free Pasta made with 100% Organic Buckwheat Flour
Both gluten-free eaters and gluten enthusiasts will love Rustichella d'Abruzzo's new revolutionary wheat-free pasta made with organic, gluten-free, non-GMO buckwheat flour.
To create that perfect al dente texture, third generation pasta maker Gianluigi Peduzzi developed a new innovative way to make gluten-free pasta (that is never gummy!). The buckwheat flour is injected with steam instead of blended with spring water to create a dough dense enough to withstand the pressure of the extrusion. The result? Deep umber-colored tubes with a subtle earthy, butty buckwheat flavor and an exquiste toothsome bite.
How to use
Buckwheat Tortiglioni is beautiful in Japanese-inspired dishes (think soba noodles)—try folding fresh uni (sea urchin) or miso-scallion butter into the hot pasta, or use it in a simple dashi broth with thin-sliced shiitake mushrooms.
About the gluten-free pasta from Rustichella d'Abruzzo
In order to create a gluten-free pasta with the perfect, delectable al dente texture, Rustichella d’Abruzzo pasta maker Gianluigi Peduzzi went so far as to invent an innovative new pasta production process that relies on adding steam to the flour rather than blending it with straight spring water.
Made in a separate gluten-free facility, this chewy, flavorful gluten-free pasta will amaze and please any pasta connoisseur, in addition to offering the joy of a great bowl of pasta to those who suffer from gluten allergy or intolerance. Read more about Rustichella d’Abruzzo.
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