Corn flour (50.4 %), brown rice flour (22%), rice flour (21.4%), potato starch, quinoa flour (3%), stabiliser: E471 mono- and diglycerides of fatty acids.
Enjoying a gluten free diet, but still searching for a truly, madly, deeply Italian flavour? This recipe, made with part corn, part rice flour, comes with all the Garofalo passion for making some of the world's finest pasta while being totally gluten-free. Don't make the mistake of serving it with a Bolognese sauce, as that's not only what spaghetti is made for. Instead, let this pasta really shine and serve with a creamy, seafood sauce.