Pasta d'Alba

Pasta d'Alba ECO Tricolor fusilli pasta made from rice, spinach and beetroot

Pasta d'Alba ECO Tricolore Fusilli Pasta made with rice, spinach and red beet, gluten-free, has a distinctive spiral shape that wonderfully captures sauces and condiments, offering a delicious experience with every bite. This shape is excellent for pasta salads and oven-baked dishes, as the spirals collect and retain the sauce, creating a satisfying texture.

Rice flour pasta is an excellent choice for people with celiac disease or gluten sensitivity. Rice flour is easier to digest than wheat flour, Rice flour pasta is also a good source of complex carbohydrates, providing sustained energy.

Beetroot is a good source of antioxidants, improves blood circulation and blood pressure.

Spinach is an excellent source of vitamins and minerals, including vitamin A, vitamin C, vitamin K, folic acid, iron, calcium, magnesium and potassium. These nutrients are essential for overall health, supporting proper immune system function, bone health and energy metabolism.

The essence of Pasta d'Alba lies in the superior quality of the ingredients used. Freshly milled flour with the help of a stone mill, comes from certified organic farming. In the Mainardi family workshop, tagliatelle and tagliolini are made by hand, exactly as tradition dictates. Short pasta is drawn through bronze dies to obtain that specific surface roughness of artisan products, ideal for collecting and retaining the sauce. The pasta is then dried slowly and at low temperatures, for at least twenty hours. Thus, it retains its nutrients, organoleptic properties and a perfect taste.

The pasta is boiled for about 8-10 minutes in boiling salted water and then the ready-made pasta sauces are added to taste. A quantity of 250g is sufficient for 2 people.

Store in a cool, dry place, away from sunlight. The pasta is boiled for about 8-10 minutes in boiling salted water and then the ready-made pasta sauces are added to taste. A quantity of 250g is sufficient for 2 people.