Traditional extruded pasta, the kind I like with its crisp al dente bite and rough surface, is made with hard durum wheat. Until now no great pasta maker I knew was trying to offer great texture and flavor to customers who are allergic to wheat.

Luckily, Rustichella, our longstanding pasta maker from the Abruzzo, in central Italy, has taken up the cause. Their corn spaghetti definitely has a different flavor than wheat, but the attention to detail is still there: long air drying, about fourteen hours' worth, a key to flavor development. Even if you’re not allergic to wheat, you might want to give it a try.

Organic and gluten free

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