Ronzoni Gluten Free Spaghetti
Ronzoni Gluten Free Spaghetti: long dry pasta with a round cross-section by Ronzoni (Ronzoni Gluten Free range); ingredients: white rice flour, brown rice flour, corn flour and quinoa flour.
Ronzoni Gluten Free Spaghetti is long dry pasta with a round cross-section made by the American brand Ronzoni. The product belongs to the Ronzoni Gluten Free range.
Ingredients: white rice flour, brown rice flour, corn flour and quinoa flour. Cooking time according to the official site: 10–12 minutes (10 minutes for al dente).
Long round strands suit oil-based and tomato sauces as well as creamy egg-and-cheese dressings that coat them evenly. Classic dishes for this shape: aglio, olio e peperoncino, carbonara, cacio e pepe and puttanesca. The product contains no wheat and is sold as gluten-free. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | White rice flour, brown rice flour, corn flour and quinoa flour |
|---|---|
| Duration | 10–12 min (al dente 10 min) |
| Main use | Aglio, olio e peperoncino, carbonara, cacio e pepe, puttanesca |
| House range | Ronzoni Gluten Free |
How it connects to Pasta
Ronzoni Gluten Free Spaghetti → kind of → Spaghetti → related → 🧀 Pecorino ← related ← 🍝 Pasta
Links
- What it contains
- Rice flour, Maize flour, Quinoa
- Part of
- Ronzoni Gluten Free, Spaghetti
Frequently asked questions
How long do you cook Ronzoni Gluten Free Spaghetti?
10–12 minutes, according to the official Ronzoni website (10 minutes for al dente).
What are the ingredients of Ronzoni Gluten Free Spaghetti?
White rice flour, brown rice flour, corn flour and quinoa flour.
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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