
Gluten Free Spaghetti- Corn & Rice, 400 g - 14.11 oz
GLUTEN FREE SPAGHETTI- CORN & RICE This GLUTEN FREE SPAGHETTI contains a high quality blend of corn and rice cut into Italian-style Spaghetti noodle. It is the most popular and most sold pasta in the world, the symbol of Italy abroad . Since it is very thin and long , this type looks like “piccolo spaghi” (small twines), hence its name “spaghetti”. It is present in all culinary traditions worldwide. Cold drawing pasta in bronze dies and drying it at a low temperature make it a true artisinal pasta made by Divella. A DELICIOUS PASTA will have you mistake it for regular wheat pasta. GLUTEN FREE SPAGHETTI is perfectly blended that you can taste the corn and rice which gives the texture of firm and silky pasta. This is perfect for people who has allergy to Gluten or those who has Celiac Disease or those choosing gluten free lifestyle Sauce: Spaghetti usually seen with red sauces, it is also the compliment to oil based and to cream sauces. They also taste great with all classic pesto sauces. This type of pasta is extremely versatile and match most of the condiments.. Origin: Italy Ingredients: Rice, Corn How To Cook Gluten Free Spaghetti: Add boiling water with salt, boil for around 5-7 minutes, or until al dente Storage: Store in cool dry place Serving Ideas: It can be cooked with a red meat sauce called Ragu Go for classic and serve with fresh tomato sauce with a basil or any herbs Go for a vintage with rich marinara sauce and meatballs, carbonara creamy sauce, or simply drizzle in olive oil and your favorite herbs. RECIPE SUGGESTION: Spaghetti alla Carbonara *recipe courtesy of divella.com.au Serves 4 Ingredients 400g gluten free corn & rice spaghetti 3 whole eggs 150g bacon 3 tablespoons extra virgin olive oi 1/2 glass of dry white wine 100g grated Grana Padano Cheese 1 clove of garlic Directions Dice the bacon and place in a small frying pan to brown with the extra virgin olive oil and the clove of garlic. When the bacon has changed colour slightly pour the wine into the pan and allow to evaporate slowly. Beat the eggs in a bowl as if for an omelette and mix with the Grana Padano or the Pecorino Romano cheese as preferred and the pepper.