Finally, pasta so close to the real thing, you'll forget it's gluten-free. Our rice-based spinach fettuccine has the mellow flavor of fresh spinach and cooks just like traditional durum wheat pasta, while whole egg gives it that satisfying al dente bite. Buon appetito!
How to cook it: Bring water to a rolling boil and add salt. Add pasta, stirring gently to separate the strands. Bring water back to a boil and cook for 45 seconds to 1 minute.
How to eat it: Simply delizioso with grilled
chicken and our Zesty Roasted Tomato and Pepper Sauce.
Please keep refrigerated and enjoy or freeze by best by date.
Note: When cooking from frozen, do not defrost. Follow instructions above, adding about 30 seconds extra cooking time.
Ingredients: White Rice Flour, Egg, Spinach, Potato Starch, Tapioca Starch, Water, Xanthan Gum, Kosher Salt.
Please note: The Pasta Shop's gluten-free pasta is made in a facility that uses wheat-based flour. Although they isolate all the gluten-free ingredients and clean the machines before production of gluten-free pasta, they do not recommend it to people with celiac condition.