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Corn and Rice Penne

Corn and Rice Penne

Obtained from the mixture of flour, rice and corn is highly digestible and suitable for people intolerant to gluten. The paste of flour to make the pasta extruded rice, rough and suitable to absorb the most of condiments. Go to page of Corn and Rice Penne
Rice Penne

Rice Penne

The rice pasta is a source of carbohydrates as an alternative to traditional durum wheat pasta. With few calories, it has a high sense of satiety given by the increased amount of water absorbed by the rice. Go to page of Rice Penne
Penne with Venere Rice

Penne with Venere Rice

The paste of Venere Rice is made with durum wheat 80%, Venere Rice Flour to 20% with water. Venere Rice Flour gives the pasta a nice brown color.
Cooking time: 4-5 minutes.
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Tagliatelle with Venere Rice

Tagliatelle with Venere Rice

The alternative to short pasta are Tagliatelle with Venere rice to cook for 4-5 minutes. It is advisable to dress this pasta with butter, sage and olive oil. Save the packaging in a cool, dry. Go to page of Tagliatelle with Venere Rice
Rice Fusilli

Rice Fusilli

Tasty and delicate. The pastes of rice must be cooked in plenty of water and cooking times are shorter than the pasta of durum wheat. Go to page of Rice Fusilli
Fusilli with Venere Rice

Fusilli with Venere Rice

Fusilli made using rice flour Venus gives it a brown color. Quick to cook accompany any seasoning Go to page of Fusilli with Venere Rice
Corn and Rice Fusilli

Corn and Rice Fusilli

Fusilli obtained from the mixture of rice flour and corn is highly digestible and suitable for people intolerant to gluten. Go to page of Corn and Rice Fusilli