LA ROSA gluten-free pasta, although made from corn and rice, is produced using traditional methods: the dough is worked slowly, the various shapes are produced using bronze die extrusion giving the pasta its rough surface texture, and finally it is slowly dried at low temperatures to preserve the natural flavour characteristics of the pasta dough.
We’ve tried lots of gluten free pasta and by far LA ROSA pasta is the closest we’ve found to traditional durum wheat pasta
SUGGESTED USE: A terrifically twisted pasta, fusilli looks like the tip of a corkscrew. It’s spiralled shape makes it a great for holding a myriad of sauces and it’s ability to capture and hold ingredients makes it perfect for summer pasta salads full of fresh garden vegetables.
COOKING TIP: Unlike traditional pasta, we recommend quickly rinsing this pasta after cooking to remove the excess starch.
