Gluten-Free Pasta
We've tried other gluten-free pasta and find they often lose their structure after cooking, becoming mushy and soft. This isn't the case with Rustichella d'Abruzzo. Thanks to an innovative process of adding steam to the flour before it's blended with Apennine spring water, they're able to create pasta that holds its shape and cooks up with a firm, al dente bite packed with flavor.
