Rummo Mezze Penne Rigate Nº 66 (Sem Glúten)

The ridges on these hold sauce way better than any other GF pasta I've tried, and the brown rice and corn blend gives it a real al dente bite. Twelve minutes on the stove and it actually feels like a normal pasta dinner.

The ridged texture really helps the sauce cling to every piece, and it held its shape perfectly after the full 12-minute boil. My family couldn't tell it was gluten-free at dinner last night.

Finally, a gluten-free pasta that doesn't fall apart in the pot—these ridged tubes hold their shape perfectly and have a satisfying, al dente bite after exactly 12 minutes of cooking. The slightly nutty flavor from the brown rice and corn blend is a nice change from the usual bland alternatives.