Gluten-Free Penne Rigate La Molisana – No. 20

The same penne for the whole table, gluten or not

You have guests, and someone at the table does not eat gluten. Rather than two pots, just one: these gluten-free penne rigate keep the hollow tube and ridges of classic penne, so the sauce clings in the same way.

What you will taste

• Texture: firm under the tooth, without sticking or collapsing.
• Aromas: discreet and cereal-like when cooking.
• Taste: a slight sweetness, which leaves room for the sauce.

How to use it

• As an arrabbiata, with garlic, chilli and olive oil; keep a ladle of cooking water to bind.
• As an amatriciana, with guanciale.
• With a basil tomato sauce, rocket and Parmesan shavings on the hot plate.

Where it comes from

La Molisana was born in 1912 in Campobasso, the capital of Molise, as a pasta workshop. Taken over in 2011 by the Ferro family, millers, it now offers its classic shapes in a gluten-free version, like these No. 20 penne.