Granoro Casarecce, with quinoa, gluten-free, No. 475

Granoro launches the new line of gluten-free pasta. It comprises the five basic formats made from corn, rice and quinoa flour, as well as lasagna made from corn and rice. This line is intended for anyone who is gluten intolerant or who has voluntarily removed gluten from their diet. The smell and taste of the pasta GlutenFree by Granoro are typical of corn, which is softened by the rice flour and the vegetable note of the quinoa. It was decided to include the quinoa in the mix to compensate for the intake of fiber, mineral salts and proteins that are not sufficiently present in rice and corn. The mixture of the three types of flour does not give the pasta the glassy yellow color like many commercially available pasta types, but a yellow that is very similar to that of durum wheat pasta. The pasta stays firm after cooking and the sauce adheres well to the rough surface.