Pasta Natura
Short Supply Chain:
A short supply chain from the cultivation of the grains and legumes to production. Sustainability: Sustainable production with low environmental impact, in the heart of piedmont countryside. Recyclable packaging |
Quality:
GMO Free. The best grains are chosen to make gluten free flours. Flavor: A long drying process at controlled low temperatures results in rich, flavorful, and nutritious pasta with a great al dente texture. |
Bio Alimenta
The Rotunno family has many years of experience in pasta production. Their facility is located in the small town of Fara San Martino, on the eastern side of the Maiella National Park, in the Abruzzo region of Italy. Fara San Martino is known as ‘La Casa della Pasta’ (The Home of Pasta) due to the purity of the town’s clear mountain air and crisp, clean, spring water.
In 2002, with father, Pietro, and son, Antonio at the helm, the Rotunno family began gluten-free pasta production in a newly built facility authorized by the Italian Ministry of Health. This facility uses traditional techniques, such as bronze-dye extrusion and slow drying, combined with state-of-the-art production methods to create high quality gluten-free products with incredible taste and texture.
RITROVO’S® gluten-free pastas were carefully chosen for their distinctive features, flavors and textures. Chosen for performance: they are easy to cook, are full flavored and have that great al dente “bite” which pasta connoisseurs crave. Their simple, pure, non-GMO ingredients make all the difference. They add a pleasurable dimension to traditional dishes and open new possibilities for creating “fusion” cuisine. These cuts represent regional classics so that they may be easily substituted for favorite durum wheat pasta dishes without compromising quality, texture and flavor.
In 2002, with father, Pietro, and son, Antonio at the helm, the Rotunno family began gluten-free pasta production in a newly built facility authorized by the Italian Ministry of Health. This facility uses traditional techniques, such as bronze-dye extrusion and slow drying, combined with state-of-the-art production methods to create high quality gluten-free products with incredible taste and texture.
RITROVO’S® gluten-free pastas were carefully chosen for their distinctive features, flavors and textures. Chosen for performance: they are easy to cook, are full flavored and have that great al dente “bite” which pasta connoisseurs crave. Their simple, pure, non-GMO ingredients make all the difference. They add a pleasurable dimension to traditional dishes and open new possibilities for creating “fusion” cuisine. These cuts represent regional classics so that they may be easily substituted for favorite durum wheat pasta dishes without compromising quality, texture and flavor.
Fully Dry Pastas
Corn Pastas: Made with only gluten-free corn flour and water. Fuller, sweeter corn flavor that is reminiscent of polenta, with a distinctive, chewy bite. Suggested for meat and tomato sauces, and Latino-fusion cuisine.
Rice Pastas: Delicate rice pasta made with only gluten-free rice flour and water. Tender bite, with a light pastry-like flavor that makes them a natural for pasta salads, and Asian-fusion cuisine.

Rice Gigli
6051CAJ - 500 g - 10/cs
6051CAJ - 500 g - 10/cs
Quick Cook Pastas
These pastas cook up in minutes and have a tender yet firm al dente bite, just like fresh pasta! Great for folks on the go as they are easy to prepare, and are appropriately portioned. An excellent substitute for durum wheat pastas, with the added character of corn and rice. They are surprisingly full flavored, making them delightfully unique. Boil for 5 minutes, let sit, then sauce to enjoy your favorite Italian dishes!