Taste, texture and craftsmanship are the cornerstones to Rustichella d'Abruzzo pasta. When developing gluten free pasta, artisan pasta maker, Gianluigi Peduzzi, set out to establish new standards for those people seeking this alternative. Hand selected Italian-grown organic corn flour is carefully saturated with steam to obtain a smooth dough that has the appropriate tenacity to ensure the gluten-free pasta holds its shape when cooked. The dough is gently kneaded until smooth and is then extruded very quickly through modern dies to produce superior pasta. After careful drying the pasta has a sweet, nutty corn flavor, which goes well with a variety of sauces.