Giadzy's gluten-free mezzi rigatoni is a short, ridged tube pasta made in Italy's Po River Valley from non-GMO corn and rice flours and water, with no emulsifiers or preservatives. It is shaped and slowly air-dried by artisan pasta makers using the same methods as the brand's wheat pasta. The ridged surface holds sauce well, and the starchy cooking water can be used to bind pasta and sauce. It suits gluten-free cooks who miss proper al dente bite and want a versatile shape for baked dishes, chunky sauces and pasta salads; against typical gluten-free pasta, which often turns soft or gummy, it claims a firmer, more traditional texture.
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Buyers rate it very highly, with 4.9 out of 5 from 65 ratings. They praise its firm al dente texture and clean ingredient list, which set it apart from most gluten-free pasta.
This gluten-free mezzi rigatoni is a shorter version of the classic rigatoni shape. The pasta is slightly ridged so sauce clings to it. It can be used in a wide range of pasta dishes.
It is made from Italian-grown, non-GMO corn and rice flours blended with water. It contains no emulsifiers, preservatives or other additives. The flours come from heirloom varieties of corn and rice, sourced directly from family farmers in Lombardy's Po River Valley.
The pasta is kneaded, shaped and slowly air-dried using traditional artisan methods, the same ones used for the brand's wheat-based pasta. Because it is made only from natural ingredients, the starchy cooking water can be used to bring the pasta and sauce together. It is produced in a completely gluten-free facility and is celiac-safe.
