This orzo blend creates the perfect Italian variety dish when tossed with spring vegetables, a hint of olive oil, and seasonings to taste. Very simple, and a true Italian specialty.

We designed our GF pasta to be the best available anywhere, but you should know that it is made on a dedicated production line in the same general area as our gluten-based products. We believe our efforts to isolate our GF pasta have been successful as many Celiacs and gluten sensitive individuals have enjoyed our GF pasta since 2010, and we have independent lab tests confirming non-detect of gluten at 10 ppm. But if you are very sensitive to gluten, you should take into account that our facility is non-dedicated. For more information about this, click here.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• • Pairs well with these flavors:
    Italian Sausage, Tomatoes, Prosciutto Ham, Olives, Sweet Peppers, Capers, Mozzarella Cheese, Basil.

    Pairs well with these Pappardelle s sauces oils vinegars:
    – Lemon Alfredo Sauce
    – Puttanesca Sauce
    – Red Wine Bison Bolognese Sauce
    – Roasted Tomato Marinara Sauce
    – Tomato Vodka Sauce
    – Plant-Based Tomato Vodka Sauce
    – Plant-Based Kale Basil Pesto
    – Sun-Dried Tomato Pesto
    – Traditional Basil Pesto
    – Basil Olive Oil
    – Roasted Garlic Avocado Oil

  • – Gluten-Free Italian Pesto Pasta Salad

    – Italian Spinach Soup with Gluten-Free Italian Pesto Orzo

  • To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

  • Tapioca Flour, Brown Rice Flour (Rice Flour, Rice Bran), Organic Corn Flour, Organic Quinoa Flour, Tomatoes & Natural Tomato Flavor, Konjac Xanthan Gum, Egg Whites, Basil & Natural Basil Flavor, Salt, Garlic & Natural Garlic Flavor, Parsley, Pepper, Natural Coloring, Water.

    CONTAINS: Egg.

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