Flavors: Black Bean, Organic Indian Corn Maize & Southwest Red Chile Fusilli
These flavors are blended to result in a subtle, yet spicy, Southwestern-style pasta that retains its intense flavor when served either hot or cold.
We designed our GF pasta to be the best available anywhere, but you should know that it is made on a dedicated production line in the same general area as our gluten-based products. We believe our efforts to isolate our GF pasta have been successful as many Celiacs and gluten sensitive individuals have enjoyed our GF pasta since 2010, and we have independent lab tests confirming non-detect of gluten at 10 ppm. But if you are very sensitive to gluten, you should take into account that our facility is non-dedicated. For more information about this, click here.
Pairs well with these flavors:
Salsa, Jalapeño Peppers, Chicken, Cotija Cheese, Fresh Corn, Beans, Avocado, Jicama.
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Chimayo Chile Sauce
- Roasted Garlic & Four Cheese Sauce
- Plant-Based Romesco Sauce with Hemp Hearts
- Cilantro & Roasted Poblano Chile Pesto
- Jalapeño Olive Oil
- Roasted Garlic Avocado Oil
To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Brown Rice Flour (Rice Flour, Rice Bran), Tapioca Flour, Organic Corn Flour, Black Beans, Egg Whites, Organic Quinoa Flour, Konjac/Xanthan Gum, Chile Powder, Jalapeños, Spices for Flavor and Coloring, Granulated Garlic, Salt, Cuttlefish and/or Squid Ink, Water.
CONTAINS: Crustacean Shellfish, Egg.