In response to changing culinary needs across the globe, pasta pioneer Rustichella d’Abruzzo has created a new, one-of-a-kind pasta made exclusively with organic, gluten-free, GMO-free buckwheat flour. The result is subtle and delicious buckwheat flavor in an artisan pasta that cooks to an exquisite al dente bite. Origins: Several stories are told about the origin of buckwheat in Europe. Most likely, it used to be introduced by the Arabs right through the Middle Ages. Despite its name, buckwheat isn’t connected to wheat in any way, but is in reality related to sorrel and rhubarb. Pasta connoisseurs will be amazed by the atypical texture and delicate, nuanced flavor of this revolutionary buckwheat pasta. Forward-thinking chefs will be inspired to get creative. The possibilities are endless: Its hearty flavor and sumptuous texture play well with rich, luxurious dishes. Try it with sautéed zucchini, creamy ricotta, lemon zest and Parmigiano-Reggiano. It is usually sublime in Japanese dishes (think soba)—try folding fresh uni (sea urchin) or miso-scallion butter into the hot pasta, or use it in a simple dashi broth with thin-sliced shiitake mushrooms. For a new take on the late-night Roman staple Olio e Peperoncino, toss Organic Buckwheat Tortiglioni with shredded Savoy cabbage and chiles. Rustichella d’Abruzzo Organic Buckwheat Tortiglioni is produced in a completely separate gluten-free facility, away from any conventional flour contact. Each and every box bears the Euro Leaf logo, guaranteeing it certified organic by the European Union and the Controllo e Certificazione Prodotti Biologici (CCPB). Please you’ll want to cook it in abundant salted boiling water and deal with it carefully. Follow the cooking time indicated on the package to verify proper texture.
2 x 8.8 oz pack of Rustichella d’Abruzzo Organic Gluten Free Buckwheat Tortiglioni
Pasta connoisseurs will be amazed by the atypical texture and delicate, nuanced flavor of this revolutionary buckwheat pasta
Rustichella d’Abruzzo Organic Buckwheat Tortiglioni is produced in a completely separate gluten-free facility, away from any conventional flour contact
This pasta will be atypical with creamy Gorgonzola or Fontina cheese
Serve it with stir-fry vegetables, or sautéed cabbage