Delverde Penne Rigate Gluten Free n.632
Delverde Penne Rigate Gluten Free n.632: short tube-shaped dry pasta by Delverde (Delverde Gluten Free range, No. 632); ingredients: yellow corn flour (32%), white corn flour (32%), rice flour (31.5%), quinoa flour (4%) and an emulsifier (mono- and diglycerides of fatty acids).
Delverde Penne Rigate Gluten Free n.632 is short tube-shaped dry pasta made by the Italian brand Delverde. The product belongs to the Delverde Gluten Free range. In Delverde's numbering the shape is No. 632: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: yellow corn flour (32%), white corn flour (32%), rice flour (31.5%), quinoa flour (4%) and an emulsifier (mono- and diglycerides of fatty acids). Cooking time according to the official site: 9 minutes. Pack sizes: 400 g. Protein: 7.0 g per 100 g.
Sauce gets inside the tubes, so the shape works with tomato, vegetable and meat sauces as well as in baked pasta. Classic dishes for this shape: amatriciana, pasta alla Norma and puttanesca. The product contains no wheat and is sold as gluten-free.
Facts
| Raw material | Yellow corn flour (32%), white corn flour (32%), rice flour (31.5%), quinoa flour (4%) and an emulsifier (mono- and diglycerides of fatty acids) |
|---|---|
| Duration | 9 min |
| Main use | Amatriciana, pasta alla Norma, puttanesca |
| House range | Delverde Gluten Free |
How it connects to Pasta
Delverde Penne Rigate Gluten Free n.632 → kind of → Penne → related → 🫒 Olive oil ← related ← 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour, Quinoa
- Part of
- Delverde Gluten Free, Penne
Frequently asked questions
How long do you cook Delverde Penne Rigate Gluten Free n.632?
9 minutes, according to the official Delverde website.
What does n.632 mean in the name Delverde Penne Rigate Gluten Free n.632?
It is the shape's number in the Delverde catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Quinoa — Gluten-free seed of an Andean plant (Chenopodium quinoa), a pseudocereal rich in protein; its flour is added to maize and rice in gluten-free pasta.
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