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Organic Gluten-Free Corn Rigatoni Pasta by Rustichella d'Abruzzo

Rustichella d'Abruzzo

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Gluten-Free Pasta Made with 100% Organic Non-GMO Corn 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 corn 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 corn 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 is golden-hued tubes that will delight pasta lovers of all types with its nuanced flavor and pleasant toothsome bite.

How to use

These ridged-shaped tubes are wonderful with a multitude of sauces—from your favorite tomato sauce or pesto to creamy cheese-based sauces like Pasta Carbonara and Pasta alla Gricia (pasta with guanciale, Pecorino Romano and black pepper). Rustichella d'Abruzzo's Corn Rigatoni is also a no brainer for baked pasta dishes. Just make sure to cook it only halfway before assembling to ensure it doesn't overcook while baking!

About 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.

More Info

Rustichella d'Abruzzo
8.8 oz - 250 g
100% organic corn flour, water

Customer Reviews

Based on 3 reviews
Kimberly Torpey
Great service

Arrived soon. Anxious to try! Heard this is the best GF pasta to try.

Helen Wickes
Rigatoni, corn



Love the taste and texture. I served it with tomato caper sauce with crispy pancetta and some simple roasted white asparagus. WOW, what a great fall meal. Even my mom who doesn’t usually go for gluten free pasta loved it.