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 green pea 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 green pea 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 dark emerald-colored spirals that will delight pasta lovers of all types with its nuanced flavor and pleasant toothsome bite.
How to use
Use Rustichella d'Abruzzo's Gluten-Free Green Pea Fusilli to create a comforting pasta dish inspired by split pea soup with crispy bits of pancetta sautéed with finely chopped carrots and onions.
The pasta's delicate green pea flavor pairs beautifully with herb-based sauces. Serve Gluten-Free Green Pea Fusilli with mint pesto topped with fresh burrata cheese or dress with a basil cream sauce. Double the green pea flavor and toss with blanched fresh English peas, melted cultured butter, chopped tarragon and garnish with garlicky toasted breadcrumbs.
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.