Gluten-Free Spaghetti (500g) - La Fabbrica della Pasta
£4.99
As a staple food of Italian cuisine, almost every Italian region boasts its own signature spaghetti dish. Now you can make your own gluten-free versions!
Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can't beat simplicity. Completely gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). Spaghetti is a staple food of traditional Italian cuisine and therefore almost every Italian region boasts its own signature spaghetti dish. There's spaghetti alla carbonara, spaghetti al pesto and even cacio e pepe, to name just a few. A contrast to its leading role alongside bolognese, it technically pairs better with smoother, olive oil-based sauces. Try a luxurious vongole, or quickly whip up a late-night Roman staple of spaghetti all'aglio olio e peperoncino (literally just pasta, garlic, chili and oil but surprisingly full-flavoured).
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Ingredients: 80% corn flour, 20% rice flour.
PS035-A
Data sheet
- Free From
- Gluten Free
- Region
- Campania
- Filter By
- Gluten Free
Specific References
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As a staple food of Italian cuisine, almost every Italian region boasts its own signature spaghetti dish. Now you can make your own gluten-free versions!
Surely the most loved and popular pasta shape of them all, spaghetti is a stark reminder that sometimes, you just can't beat simplicity. Completely gluten-free thanks to the selection and use of the best corn and rice flours. This special recipe is suitable for both celiacs and those who choose to follow a gluten-free diet, and has been certified by the Italian Celiac Association (AIC). Spaghetti is a staple food of traditional Italian cuisine and therefore almost every Italian region boasts its own signature spaghetti dish. There's spaghetti alla carbonara, spaghetti al pesto and even cacio e pepe, to name just a few. A contrast to its leading role alongside bolognese, it technically pairs better with smoother, olive oil-based sauces. Try a luxurious vongole, or quickly whip up a late-night Roman staple of spaghetti all'aglio olio e peperoncino (literally just pasta, garlic, chili and oil but surprisingly full-flavoured).