Wisk | Premium Culinary and Pastry Ingredients in the Philippines - WISK

Made with white corn, this gluten-free fusilli holds that classic shape, and will be great for saucy dishes.

TASTING NOTES FROM THE CURATOR
Where regular pasta is usually made with wheat flour, gluten-free pasta is made with rice, quinoa, corn, amaranth, or buckwheat. It’s great for people with gluten intolerance, celiac disease, or anyone who just wants to use a healthier option for pasta. Its texture is only very slightly different from regular pasta, but its taste is exactly the same.

Verrigni Gluten-Free Fusilli is made with white corn, and comes in that beloved corkscrew shape that scoops sauces so well.

REPARATION AND PAIRINGS
The major difference in preparation would be that gluten-free pasta has a more sensitive cooking time. Subtract two minutes from the recommended cooking time on the package, and use that as your benchmark. Go from there, and keep checking until it’s al dente.

Use your gluten-free fusilli exactly as you would use regular fusilli. Toss it with olive oil, cherry tomatoes, diced mozzarella, and basil for a fusilli alla caprese. You can also use it in pasta salads, or with meat sauces, or even in baked pasta dishes!