Pasta D’Alba Italian gluten free spinach pasta.
The Pasta d’Alba producers prides themselves on their gluten free and organic certified pasta. By using corn, rice, quinoa, millet, chestnut, amaranth and buckwheat flour.
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, all locally produced and all stone milled the traditional way.
The pennette and fusilli pasta are BRONZE-DIE, a “die” is a component of a press, a stamp.
A characteristic of bronze-die pasta is actually its surface, this is because when passing through the bronze stamp the linings are not smooth, allowing the pasta to be cooked evenly as a result better digestion and better sauce absorption.
Whereas for instance in mass produced pasta its surface is shiny and yellow. Due to the fact that a Nylon die pressing machine is used.
The pasta is finally kept at a low temperature for the drying process, 16 to 18 hours, for this reason it is to preserve all the nutrients of the flour and its organic characteristic.
Cooking time: 6-8 minutes max to ensure maximum flavour
Ingredients:Organic rice flour, spinach (2%), water.