Gluten Free Ditaloni Pasta
Massimo Zero
Naturally gluten-free, this pasta is virtually indistinguishable from our favorite whole wheat versions. The short, ridged tubes of ditaloni are ideal in soups and stews.
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With a focus on the highest quality ingredients, this ditaloni rigate from Massimo Zero is a truly superior gluten-free pasta—and trust us, we've tried a lot. Made from corn and rice flours and boosted with rice bran, it’s virtually indistinguishable from our favorite whole wheat pasta. You can even use the starchy cooking water! The very short, ridged tubes of ditaloni rigate, whose name means “big thimbles,” are ideal in soups and stews.
For a country that’s as passionate about wheat products as Italy is (think pasta, pizza, biscotti, focaccia—the list goes on and on), it should come as no surprise that they’re serious about making delicious gluten-free foods. The country has a much longer history of taking gluten intolerance seriously than the U.S., which means they’ve got a lot of experience with gluten-free alternatives. From a long list of great contenders, Massimo Zero’s pasta is the best of the best. With the same dedication to tradition and artisan methods as all our favorite pasta makers, they are proving that you don’t have to give anything up when you cut out the gluten.
Massimo Zero is based high in the Italian Alps, in the northern Alto Adige region. At their state-of-the-art facility, they combine cutting-edge research with age-old techniques to create gluten-free products that are completely natural, without any additives. Their pastas start with pure mountain water and the best gluten-free flours, kneaded and formed according to traditional methods, then air-dried slowly to ensure the perfect al dente texture when cooked. You’d never know what was missing.
For a country that’s as passionate about wheat products as Italy is (think pasta, pizza, biscotti, focaccia—the list goes on and on), it should come as no surprise that they’re serious about making delicious gluten-free foods. The country has a much longer history of taking gluten intolerance seriously than the U.S., which means they’ve got a lot of experience with gluten-free alternatives. From a long list of great contenders, Massimo Zero’s pasta is the best of the best. With the same dedication to tradition and artisan methods as all our favorite pasta makers, they are proving that you don’t have to give anything up when you cut out the gluten.
Massimo Zero is based high in the Italian Alps, in the northern Alto Adige region. At their state-of-the-art facility, they combine cutting-edge research with age-old techniques to create gluten-free products that are completely natural, without any additives. Their pastas start with pure mountain water and the best gluten-free flours, kneaded and formed according to traditional methods, then air-dried slowly to ensure the perfect al dente texture when cooked. You’d never know what was missing.
With a blend of corn and rice flours and rice bran for added fiber, this pasta is free of any additives such as emulsifiers, preservatives, or thickeners, making it 100% all-natural. Similar to a whole-wheat pasta, this ditaloni has a hearty flavor and texture that works well with big flavors. The short tubes work best in soups and stews—try it in a classic pasta e fagioli or minestrone.
14.4 oz
Corn flour (81%), rice bran (10%), rice flour (9%), water.
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