Organic Gluten Free Sorghum and Purple Carrot Penne - Pasta d'Alba

Origin: Italy, Piedmont
Format: 250g
Ingredients: Sorghum flour, purple carrot, water.
Allergens: Gluten free. NO GMO, May contain soy.
Cooking time: 6-8 minutes

The Pastificio: Pasta d'Alba was born in the heart of the Langhe, thanks to an intuition of its founder Dario Mainardi and his wife Rosangela, a naturopath: to create a family-run organic artisanal pasta factory where quality, tradition and innovation meet. The Diano d'Alba headquarters hosts two separate production laboratories: the first where all the classic and local flours of the artisanal line and some typical local recipes are processed. The second, with ministerial authorization, in which all certified gluten-free products are produced and packaged. They work with fresh flours, often stone-ground and coming from certified organic farming, sometimes biodynamic, such as Italian grains, wholemeal flours, ancient cereals, gluten-free flours and 100% legumes. In the laboratory, tagliolini and tagliatelle are nested by hand, as per tradition. Short pasta such as penne, fusilli, macaroni is bronze drawn, giving it the perfect roughness typical of artisanal products, thus making it perfect for collecting sauces. Subsequently, the pasta is dried slowly at low temperatures for at least twenty hours. Drying is the fundamental process for preserving products and the slow, low-temperature process allows the best taste and quality of the raw materials to be preserved and preserved. The result is a healthy and tasty product.