NEW! Introducing two game-changing gluten-free pastas from Rustichella d'Abruzzo—Organic Gluten-Free Red Lentil Sedanini and Organic Gluten-Free Green Pea Fusilli (and yes, they do actually taste like red lentils and green peas!).
Crafting the Impossible
It's no small feat to create a gluten-free non-grain pasta with a fantastic al dente texture. But—thanks to high-level craftsmanship and an ingenious steam extrusion process—third generation pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo has achieved just this and more: two organic pastas, made solely with legumes, that maintain the famous Rustichella d'Abruzzo bite and sing with pure pea and lentil flavor. The result? A tasty, satisfying bowlful of pasta that everybody can enjoy.
Inspirational Taste
On tasting these two new pastas, you'll be inspired to take your pasta preparations to new heights. The unique, nuanced flavors of these organic, gluten-free cuts call our for equally one-of-kind-sauces. Get creative in the kitchen.
Organic Gluten-Free Red Lentil Sedanini Pasta
- Toss with a cream sauce infused with aromatic Vadouvan Curry Powder and sautéed shrimp.
- Serve Red Lentil Sedanini with spicy cilantro pesto, cooked chick peas and halved cherry tomatoes.
- Make a deconstructed dal with finely chopped tomato, onions, green chilies, Indian spices, curry leaves and coconut milk.
Organic Gluten-Free Green Pea Fusilli Pasta
- Toss Green Pea Fusilli with fresh mint pesto and top with creamy burrata cheese.
- Double the green peas and toss this gluten-free pasta with blanched English peas, a hearty drizzle of Agrumato Lemon Olive Oil, chopped basil and top with plenty of freshly grated Parmigiano-Reggiano.
- Whip up a deconstructed split pea soup—think green pea fusilli, diced carrots and pancetta.
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