Both gluten-free eaters and gluten lovers will adore Rustichella d'Abruzzo's new revolutionary wheat-free pasta made with organic, gluten-free, non-GMO red lentil 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 red lentil flour is injected with steam instead of blended with pure spring water to create a dough dense enough to withstand the pressure of the extrusion. The result is brilliantly-hued tubetti that will thrill pasta connoisseurs with its nuanced flavor and pleasant toothsome bite.
How to use
The delicate lentil flavor and savory nuttiness of Red Lentil Sedanini calls out for more unusual sauces—try it dressed with spicy merguez lamb sausage ragù flavored with harissa and preserved lemons, tossed with vibrant mint pesto or served with plump shrimp sautéed in ghee flavored with ginger, garlic and fresh cilantro.
Red Lentil Sedanini also pairs wonderfully with Indian flavors—make a deconstructed dal with finely chopped tomato, onions, green chilies, Indian spices, curry leaves and coconut milk.
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 lover, in addition to offering the joy of an exceptional bowl of pasta to those who have a gluten allergy or intolerance. Read more about Rustichella d’Abruzzo.