gluten free spinach pasta


Gluten free spinach pasta is 100% GLUTEN FREE, made with organic rice flour, 2% dried spinach and water. ARTISAN MADE AND STONED MILLED THE TRADITIONAL WAY .

We have tried all of our gluten free pasta range and where quiet surprised that the pasta actually tasted of pasta and you could not tell it was gluten free. However we did find that the indicated cooking time of 6 to 8 minutes made the pasta really al dente so we added a couple of minutes on top of that and they came out perfect.

We tried a couple a sauces for each flavour of pasta and they worked well, so we are going to share some recipe ideas of our spinach pasta.  Keep and eye out for next weeks recipe idea.

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Use fresh spinach leaves or cavolo nero works really well as I love the texture and bitterness. In a pan add olive oil, chopped onions and diced salame (if you are vegetarian just leave the salame), cook until onions have softened. Toss the spinach or cavolo nero and cook. Add a handful of black olives, 3tbs of tomato passata  and a handful of cherry or vine tomatoes (or for more flavour roast the tomatoes in the oven with some basil and garlic beforehand and add in the pan). Cook pasta in boiling salted water drain and serve with grated montano or pecorino cheese.IMG_4328 pasta spinaci

Or try a creamy version, cook onions, spinach or cavolo nero and salame in a pan with some olive oil then transfer in a blender, blend all the ingredients and add some cream (go by eye if you like your dishes really creamy add more) salt and pepper and finish off with grated mature cheese.

The gluten free spinach pasta goes really well with meat based dishes, ideal with a ragu’ sauce.



Established in 2006, this family run business based in the North-West region of Italy, Piemonte, had a plan to deliver good quality pasta with innovation and creativity by using the highest quality flour, locally produced and stone milled the traditional way.

gluten-free-pasta-platesThe gluten free organic spinach fusilli pasta are BRONZE-DIE, a “die” is a component of a press, a stamp, holes are made to shape the pasta, the water and flour mixture is passed though these holes.

A characteristic of bronze-die pasta is its surface if you look closer at the pasta you will see it rough in texture, this is because when passing through the bronze stamp the linings are not smooth. This allows the pasta to be cooked evenly allowing better digestion and for better sauce absorption. Whilst mass produced pasta its surface is shiny and yellow use the Nylon die pressing machine.

The pasta is then kept at a low temperature for the drying process, 16 to 18 hours. This is to preserve all the nutrients of the flour and its organic characteristic, making it tasty and easy to digest. Cooking times  6-8 minutes .However we found that adding a little extra couple of minutes to the indicated cooking time helped with the texture of the pasta as we have found 6 to 8 minutes was too much al dente.