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Rustichella D'Abruzzo Corn Macaroni Organic


To create that perfect al dente texture, third generation pasta maker Gianluigi Peduzzi developed a new innovative way to make gluten-free pasta (that is never gummy!). The corn flour is injected with steam instead of blended with spring water to create a dough dense enough to withstand the pressure of the extrusion. The result is golden-hued elbows that will delight pasta lovers of all types with its nuanced flavor and pleasant toothsome bite.