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Frequently Asked Questions

What is ancient grain pasta?

Ancient grain pasta is made from wheat varieties that have remained largely unchanged for thousands of years, such as spelt, einkorn and emmer. These grains are generally less processed than modern durum wheat, offer a different nutritional profile and flavour, and some people find them easier to digest, though they are not gluten free.

Is chickpea pasta actually gluten free?

Chickpea pasta made from 100% chickpea flour is naturally gluten free. However, as with any product, cross-contamination is possible during manufacturing, so look for certified gluten free labelling if you have coeliac disease or a severe gluten intolerance.

What is the difference between rice noodles and glass noodles?

Rice noodles are made from rice flour and water, giving a white, slightly chewy texture. Glass noodles (also called cellophane or bean thread noodles) are made from mung bean starch and become translucent when cooked, with a smoother, more gelatinous texture.

Does gluten free pasta taste different?

Texture and flavour vary considerably between gluten free pasta types. Rice-based pasta tends to be closest to conventional pasta in both texture and neutral flavour. Chickpea and lentil varieties have a slightly earthier, more flavourful profile, while corn pasta can be softer and more prone to overcooking.

How long does dried pasta keep?

Properly stored in a sealed packet or airtight container in a cool, dry pantry, dried pasta keeps well for up to two years. Gluten free pasta is best used within twelve months, as the alternative flours can become more fragile over time.