A brand new high quality gluten free pasta from Pastificio Granoro in Puglia with Quinoa flour.
This is a brilliant gluten free pasta that, unlike most gluten free pasta brands, actually is remarkably similar to durum wheat pasta and just as delicious and tasty. It is made from a special blend of corn, rice and quinoa flour and conceived for those with gluten intolerance or who simply want to reduce or eliminate their gluten intake.
The pasta displays the yellow of good conventional pasta and not the glassy yellow that most gluten free pasta has. It also cooks to perfection keeping its consistency and has a rough surface to really bind the sauces.
Good gluten free pasta is all down to the combination of ingredients used. Granoro have researched the best combinations of gluten free flours and have selected a blend of premium white and yellow corn flour, rice flour and quinoa flour.
Together, they offer a perfectly balanced mixture which is almost identical to conventional pasta in terms of colour, texture, flavour and consistency during cooking.
Sedani Rigati (or Celery, so called for the groove along its centre and curved shape) is one of the most popular shapes in Italy. It is very versatile and can handle heavy meat based sauces or light tomato and ricotta style. Also lovely in a pasta salad.
What is Quinoa Flour?
Originating from Peru, Quinoa is from the same family as spinach and beetroot and is grown at high altitude in the Andes. Although more expensive than rice flour, quinoa flour makes a fantastic gluten free option thanks to its very high protein and fibre content. It is full of vitamins and antioxidants too and extremely nutritious.