Molino di Ferro uses its decades of corn processing experience to produce "Le Veneziane" gluten-free pasta. A meticulous selection of the finest Italian corn is used to make the pasta, which remains consistently firm during cooking and holds onto sauce wonderfully. It makes a delicious alternative and highly satisfying meal.
Cooking time 9/10 min.
Corn Flour, Emulsifier: Mono and Diglycerides of Fatty Acids of Vegetable Origin.