Verrigni Sine Gluten
Verrigni gluten-free pasta from maize and rice: penne, fusilli, tagliolini and tagliatelle.
Verrigni Sine Gluten is the gluten-free line of Antico Pastificio Rosetano, created by the company for people with coeliac disease or gluten intolerance. Instead of durum wheat, the pasta is made from other cereals: according to the product names, from white and yellow maize, and the penne from a mix of maize and rice.
In Verrigni's online shop the line has four products in 250 g packs: Penne al mais e riso (maize and rice penne), Fusilli di mais bianco (white maize fusilli), Tagliolini di mais giallo (yellow maize tagliolini) and Tagliatelle di mais bianco (white maize tagliatelle). So the line covers both short shapes and ribbons that resemble egg pasta, though made without wheat.
This is gluten-free pasta made from other flours. Maize pasta has a yellowish or pale colour and a mild cereal taste; it is cooked like ordinary pasta but should not be overcooked. The official site does not give full ingredient lists for these products, so only the cereals named in the product names are given here.
Facts
| Raw material | Maize (white or yellow); maize and rice for the penne |
|---|---|
| Main use | Gluten-free pasta |
What it includes
How it connects to Pasta
Verrigni Sine Gluten → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour
- Part of
- Verrigni, Pasta from other flours and gluten-free pasta
- Similar and different
- Penne, Fusilli, Tagliolini, Tagliatelle
Frequently asked questions
Is Verrigni Sine Gluten suitable for coeliacs?
It is Verrigni's gluten-free line, which the company intends for people with coeliac disease or gluten intolerance.
What is Verrigni Sine Gluten made from?
From maize (white or yellow); the penne are made from maize and rice.
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.
- Rice flour — Finely milled rice with no gluten: the second base of gluten-free pasta after maize and the raw material of rice noodles.
Similar
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