Gluten Free Treccia 400g Armando

Armando Gluten Free Treccia is a pasta made from corn, rice, and quinoa flours, shaped into a twisted treccia form. Its surface is designed to hold sauces effectively, giving it a similar functionality to traditional textured pasta while remaining gluten free.

The treccia shape adds structure and interest to the plate, helping sauces settle into its twists rather than slipping away. This makes it particularly useful for creamy or vegetable-based sauces where even coating matters.

Key Benefits

• Gluten free pasta made from corn, rice, and quinoa flours
• Textured surface helps sauces cling effectively
• Treccia shape adds structure and visual appeal
• Suitable for creamy or vegetable-based sauces
• Practical for everyday gluten free cooking

Ingredients

Yellow corn flour (33.7%), semi-raw rice flour (22%), rice flour (21%), white corn flour (20%), quinoa flour (3%), emulsifier E471 mono and diglycerides of fatty acids.

Directions

Cook in a large pot of boiling water until the pasta reaches your preferred texture. Stir occasionally to ensure even cooking. Drain and combine immediately with your sauce so it settles into the twists.

Warnings

May contain soy.

If you are interested in how pasta quality and texture can affect the final dish, this article shows the difference between cheap and expensive artisan pasta.

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Always read the label to double-check ingredients before consumption.