Gluten-free Italian pasta: what to know

Gluten-free pasta is no longer a compromise – quality Italian egg pasta tastes nearly as good as the regular kind.

Cooking tips

• Use plenty of water – at least 1 l per 100 g of pasta.
• Salt the water only once it boils.
• Cook 1 minute less than the package says.
• Do not rinse – mix with the sauce straight away.

Pappardelle pairs perfectly with mushrooms, Fettuccine with cream sauces.