Mariella Gluten Free Fusilli Corn & Rice Pasta.
As pasta gained popularity in Italy, and internationally, producers began to develop a faster, less expensive and more efficient way to produce it. Out went the slow, heavy bronze dies and in carne the slick Teflon dies, which sped up the process considerably. The tradeoff is a pasta surface so smooth that it almost repels the sauce. Nevertheless, it does not mean that industrially produced pastas are bad. lt just that means there is a different taste experience. We invite you to try both types and decide for yourself.
Best gluten free pasta I’ve ever eaten!
It cooked up nicely without turning into floppy weak pasta. Great favor, nice chew
I actually enjoyed the pasta. Very tasty