Pasta D'Alba

Rice And Chestnut Pennette

Biological

Short pasta is everyday pasta: we have penne, penne, fusilli and riccioli with a wide choice of flours for different and inviting dishes every day. All the formats are obviously bronze drawn.

All our products made with naturally gluten-free flours remain available, therefore suitable for intolerant people (but not for celiacs for whom the certified gluten-free line is available, distinguishable from the green label): beautiful, colorful, good pasta and new flavors. In addition to the most famous rice and corn pasta, we have penne and fusilli pasta with 100% millet flour, quinoa, amaranth, pure chestnut, an absolute novelty for your palates!

Ingredients: rice flour, water.

Cooking time: 4/6 minutes.

MORE INFORMATION

High quality raw materials, mastery in processing give life to a unique and precious product that strikes for its intense flavor: this is the secret of our pasta.

Noodles and tagliatelle, thin and with a very delicate taste, are worked by hand, while the short pasta (penne and fusilli) are bronze drawn according to the best tradition. The slow drying at low temperature for more than 18 hours allows to safeguard all the precious nutritional principles and the organoleptic characteristics of the stone ground flours shortly before processing. This process makes our pasta more nutritious, more digestible and also more fragrant and tasty.

We offer a line of short and long pasta based on rice, corn, chestnut and buckwheat in penne and fusilli formats. This line joins the naturally gluten-free products that we have been producing for several years: millet, quinoa and amaranth.

The "Pasta d'Alba" artisan pasta factory is a young and dynamic family-run laboratory, whose strengths are direct contact with customers and the choice of high quality raw materials, ground with natural stone in slow rotation.

The pasta is dried slowly at a low temperature for 16-18 hours in order to safeguard all the precious nutritional and organoleptic principles. This process in particular, makes the pasta more nutritious, more digestible and fragrant.