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Where regular pasta is usually made with wheat flour, gluten-free pasta is made with rice, quinoa, corn, amaranth, or buckwheat. It’s great for people with gluten intolerance, celiac disease, or anyone who just wants to use a healthier option for pasta. Its texture is only very slightly different from regular pasta, but its taste is exactly the same.
Verrigni Gluten-Free Fusilli is made with white corn, and comes in that beloved corkscrew shape that scoops sauces so well.
The major difference in preparation would be that gluten-free pasta has a more sensitive cooking time. Subtract two minutes from the recommended cooking time on the package, and use that as your benchmark. Go from there, and keep checking until it’s al dente.
Use your gluten-free fusilli exactly as you would use regular fusilli. Toss it with olive oil, cherry tomatoes, diced mozzarella, and basil for a fusilli alla caprese. You can also use it in pasta salads, or with meat sauces, or even in baked pasta dishes!
Luigi Verrigni founded Antico Pastificio Rosetano in 1898. He supplied fine artisan pasta to noble families in Rosburgo, and thus, the quality of his pastas was already known. His pastas were made with grains ground with stone millstones, then mixed with Gran Sasso water, and dried on bamboo canes. The demand for Verrigni pastas got so big that Luigi’s son, Gaetano, experimented with “dressing rooms,” where he put current fans and other heat sources to create a steady temperature for the pasts drying.
Through the years, Verrigni Pasta has expanded its distribution, introduced the innovative gold die, and in the 1980s, was one of the few pasta factories to sell organic pasta. This made them even more popular. They continue with the innovation, and pushing the boundaries, and trying new things. Verrigni continues to make superior quality pasta, with all the craftsmanship of tradition, and the beauty of technology.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.