PENNE ORGANIC RICE PASTE 500 g

Oltresole brown rice penne are a light and gluten-free product to prepare healthy and nutritious alternative first courses. Made from 100% organic brown rice flour of Italian origin, the Oltresole brown rice penne follow a recipe specially formulated for those intolerant to gluten but also for those who follow a specific diet such as vegetarians and vegans who do not want to give up a delicious dish of pasta. Rich source of fiber and vitamins, the brown rice flour it contains gives the many nutritional principles it possesses to the pasta itself. Brown rice is rich in important mineral salts such as potassium and magnesium, a characteristic that makes it a light and easily digestible food for anyone even with the most delicate and sensitive stomachs. Being rice-based, these penne can be used very well in all the typical recipes of "risotto" from saffron to pumpkin. PAIRING: Oltresole brown rice penne go well with liquid sauces such as tomato sauce but are also ideal to be served with fresh sauces and vegetable pesto. As they are based on rice, they can be used in all typical “risotto” recipes, from saffron to pumpkin. WELLNESS AND HEALTH: The brown rice flour we use to make our gluten-free rice pasta is a very rich source of fiber and vitamins. The particular and careful processing to which each single grain of rice we use is subjected allows us to keep intact the nutritional principles contained within the bran that surrounds the grain itself. Vitamins, in particular those belonging to group B and proteins, have a higher concentration in wholemeal flour than the "white" counterpart. Brown rice is also rich in important mineral salts such as potassium and magnesium, a characteristic that makes it a light and easily digestible food for anyone even with the most delicate and sensitive stomachs. FUN FACT: rice pasta intended as a substitute for traditional Italian food is considered a dietary food. It was created to replace wheat flour unsuitable for the diet of celiacs (intolerant to gluten) and for the nutrition of those allergic to wheat proteins. This need arises from the fact that in Italy pasta is a food extremely rooted in traditional gastronomic culture and many people (even if out of necessity) struggle to completely exclude it from their dietary habits.