From producer Molina di Ferro, Le Veneziane gluten-free, non-gmo pastas hail from Veneto, the corn capital of Italy. Created specifically for those with gluten intolerance, the flavor and texture of this pasta defies all stereotypes, delivering a toothsome, delicious, corn-based pasta that many mistake for traditional durum wheat pastas. Try for yourself and enjoy!

At the La Rosa pasta factory in Emilia-Romagna, they use traditional pasta making methods to make outstanding gluten free pastas with high quality, non-gmo corn and rice flours. Their pastas are made by following specific working methods: the dough is worked slowly, the various shapes are produced using bronze dies to give the pasta its typical rough surface, then slowly air dried at low temperatures to keep the organoleptic characteristics of a true homemade Italian pasta.