Granoro GlutenFree pasta has a smell and taste typical of corn, slightly softened by the rice flour and vegetable notes from the quinoa. Quinoa has been added to balance the intake of fibre, mineral salts and protein, which are lacking in rice and corn. The three types of flour used give the pasta a yellow colour very similar to that of durum wheat pasta instead of the glassy yellow colour often attributed to other makes. The pasta also remains firm after cooking and has a rough surface that binds well with sauces

Gluten-free spaghetti with marinara sauce, Spaghetti aglio e olio, Gluten-free spaghetti carbonara, Basil pesto spaghetti with sun-dried tomatoes, Spaghetti primavera with fresh vegetables.