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Pasta
Corn and Rice Penne
Obtained from the mixture of flour, rice and corn is highly digestible and suitable for people intolerant to gluten. The paste of flour to make the pasta extruded rice, rough and suitable to absorb the most of condiments. Go to page of Corn and Rice Penne
Corn and Rice Fusilli
Fusilli made from a mixture of rice and maize flour is highly digestible and also suitable for people intolerant to gluten.They go well with any seasoning. Go to page of Corn and Rice Fusilli
Rice Fusilli
Tasty and delicate. The pastes of rice must be cooked in plenty of water and cooking times are shorter than the pasta of durum wheat.Cooking time: 11-12 minutes. Go to page of Rice Fusilli
Rice Penne
The rice pasta is a source of carbohydrates as an alternative to traditional durum wheat pasta. With few calories, it has a high sense of satiety given by the increased amount of water absorbed by the rice. Cooking time: 11-12 minutes. Go to page of Rice Penne
Penne with Black Rice
The paste of Black Rice is made with durum wheat 80%, Black Rice Flour to 20% with water. Black Rice Flour gives the pasta a nice brown color.Cooking time: 11-12 minutes. Go to page of Penne with Black Rice
Fusilli with Black Rice
Fusilli made using Black Rice flour, which gives it its typical brown colour. Very quick to cook, they go well with any condiment.Cooking time 11-12 minutes. Go to page of Fusilli with Black Rice