Gluten Free Beet Spaghetti

Half of Argentina's population comes from immigrant families from Italy, who at the start of the 20th century, they arrived in Argentina in hopes of a better life and future. My grandparents weren’t the exception, resulting in my parents being first-generation Argentinians.

Argentinian food has European influences which fused with the creole food and culture of Argentina. Roasts, braised meat, barbecues, empanadas, sauces, and of course… pasta! The pasta was the food that my family ate every Sunday It always fascinated me seeing my mom cook, because I had a special type of love for the dough, seeing my mom make pasta, pizza, pan dulce every Christmas, brings me the best memories of my childhood.

In Mamma Nelly Pasta, we use her recipe, the one I learned in my childhood but modified for everyone's different likes and needs of modern life. Our pasta is oriented to today’s family which might not have a lot of time to spend hours in the kitchen. I was extremely lucky to grow up with the experience of homemade pasta, and we want you and your family to enjoy the best homemade pasta without any artificial color or preservatives, knowing that in every single plate, there is a piece of our hearts that we poured into it. -Mamma Nelly-

Ingredients: sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum, eggs, salt, beet.

Cooking instructions: boil 33.8fl oz (1l) per 3.52oz (100g) of pasta. Add salt. Once boiling, add the pasta and let it cook for about 6-8 minutes. Toss with butter, oil, or your favorite sauce. Store in a cool, dark place protected from light. Can be frozen. Our pasta does not contain any added preservatives. Consume within 3 months of purchase date.