Rummo Mezze Penne Rigate No. 66（無麩質）

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.