BioItalia Multigrain Gluten Free Pasta follows a special recipe that improves its appearance and texture and gives it a better cooking performance. Bioitalia Multigrain Gluten Free Pasta are made with four cereals - Buckwheat: rich in iron, protein (similar to meat and soy) and essential amino acids. Corn: rich in carbohydrates and fiber. Rice: low in calories and easily-digestible. Quinoa: rich in protein and iron. Buckwheat and quinoa gives Bioitalia Multigrain Gluten Free Pasta a unique flavor, while keeping its color and texture similar to the traditional durum wheat pasta. Bioitalia Multigrain Gluten Free Pasta are available in three classic shapes: fusilli, penne and spaghetti.


Corn flour* (75%), rice flour* (10%), buckwheat flour* (10%), quinoa flour* (5%).

*from organic farming


How to
Bring a large pot of water to a boil on the stove. 1 liter of water is recommended for every 100 grams of pasta. When the water comes to a boil, add BioItalia pasta and a pinch of sea salt for taste, stir occasionally. Cook at a rapid boil for approximately 6-8 minutes or until the pasta is al dente. Drain the pasta and season it preferably with extra virgin olive oil or butter. This pasta can be served with any sauce.


Data sheet

Made in
Europe organic
Gluten free

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