Our gluten-free maccheroni is so good that no one will ever guess it’s gluten-free! Maccheroni pasta tubes were the first pasta made in the Naples area in the 1500s. Today the tradition continues with gluten-free maccheroni. This all natural blend of non-GMO corn and rice flour is made in a 100% gluten-free factory in northern Italy. Toss it with cheddar and parmesan for a maccheroni and cheese dish, or try it with your favorite pasta sauce.
We tasted a lot of gluten-free pasta and this one beats them all. It tastes great cold after the second day, and can be used for cold salads because it maintains its softer texture. It’s a pasta that everyone can enjoy!
How to Prepare Gluten-Free Maccheroni
Bring a medium or large pot of water to a boil. Add salt. Pour in pasta and cook for 10 minutes, checking for doneness. Strain, dress and serve.
Corn Flour, Rice Flour. Packaged in the same facility as peanuts, tree nuts, soy, and milk products.
Serving size 56g (~2 oz.)
|Amount per serving|
|Calories from Fat||10|