Belmorso Gluten Free Spaghetti is part of our range of 11 gluten free pasta shapes — all free from wheat, eggs, milk, soy and lupins. Made with a blend of corn flour (80%) and rice flour (20%), this is the gluten free pasta that Franco developed for his own wife: something that actually tastes good, cooks properly al dente, and the whole family can enjoy together. Suitable for coeliacs.

• Free from wheat, eggs, milk, soy and lupins — suitable for coeliacs
• Made with corn flour (80%) and rice flour (20%) for a satisfying bite
• Classic long strand — pairs with any sauce from vongole to carbonara
• Part of a range of 11 gluten free shapes — mix and match

Try it with

Vongole | Carbonara | Aglio e olio | Tomato and basil | Puttanesca

Cooking Instructions

Bring a large saucepan of salted water to the boil. Add the pasta and cook for 10 minutes. Drain and dress with your favourite sauce.

Ingredients

Corn flour (80%), rice flour (20%). Suitable for coeliacs. Free from: wheat, eggs, milk, soy, lupins.

Nutritional Values per 100g

Energy 1480 KJ / 354 Kcal | Fat 1.5g (of which saturates 0.3g) | Carbohydrate 77g (of which sugars 0.5g) | Fibre 1.5g | Protein 6g | Salt 0g

Storage

Store in a cool, dry place. Produced in Italy.