A gluten-free and tasty alternative to traditional durum flour spaghetti is here! The spaghetti is similar in taste and texture to whole-wheat pasta but also has all the protein rich benefits of Quinoa.
Awarded the FABI award sponsored by the National Restaurant Association.
Directions:
Fill a large stockpot with water and bring to a boil
Add 1 ½ tablespoons of salt to water
Plunge 8 oz. of organic quinoa pasta into boiling water
Return to a rolling boil and cook for 10 minutes or until desired texture
Separate the pasta gently with fork during cooking to prevent clumping
Remove from heat and drain pasta in large colander over the sink
Ingredients
organic long grain white rice flour, organic quinoa flour 60:40 ratio
