Organic Corn Rigatoni are part of the gluten-free line of Rustichella d'Abruzzo, the family pasta maker founded in 1924 in Penne, Abruzzo, and now run by the fourth generation in Moscufo. The pasta is made only with organic, GMO-free corn flour and water: instead of being mixed with water alone, the flour is worked with steam, a process developed by pasta maker Gianluigi Peduzzi that gives the dough the density to be shaped like wheat pasta. It is made in a separate gluten-free facility, away from any contact with conventional wheat flour. The wide, ridged golden tubes have a subtle corn flavor and cook in 10 to 12 minutes to an al dente bite that does not turn gummy. A natural fit for specialty grocery, gourmet retail, natural food stores and Italian delis building an organic and gluten-free set, and a reliable option for restaurants with gluten-free menus. Rigatoni are the shape for hearty sauces and baked pasta, a use where many gluten-free pastas fall apart. Cross-sells with amatriciana, arrabbiata and tomato sauces, pesto, Italian sausage, and the rest of the Rustichella d'Abruzzo gluten-free line. Units per case: 12 Net weight: 250 g / 8.8 oz Base ingredients: organic corn flour, water Claims: organic, gluten-free, GMO-free, made in a dedicated gluten-free facility Brand: Rustichella d'Abruzzo Country of Origin: Italy