Wheat-Free Egg Fettuccine

Finally, pasta so close to the real thing, you'll forget it's wheat-free. The Pasta Shop's rice-based fettuccine cooks just like traditional durum wheat pasta, while whole egg gives it that satisfying al dente bite. Buon appetito!

How to cook it: Bring water to a rolling boil and add salt. Add pasta, stirring gently to separate the strands. Bring water back to a boil and cook for 45 seconds to 1 minute. 

How to eat it: Add some pesto, sautéed veggies and sausage and you have dinner in less than 5 minutes. (Insert Italian sign language for delicious.)

Please keep refrigerated and enjoy or freeze by best by date.

Note: When cooking from frozen, do not defrost. Follow instructions above, adding about  30 seconds extra cooking time.

Ingredients: White Rice Flour, Egg, Potato Starch, Tapioca Starch, Water, Xanthan Gum, Kosher Salt. 

Please note: The Pasta Shop's gluten-free pasta is made in a facility that uses wheat-based flour. Although they isolate all the gluten-free ingredients and clean the machines before production of gluten-free pasta, they do not recommend it to people with celiac condition.