This Australian made gluten-free fusilli pasta is a delicious combination of rice and brown teff.

Teff is an ancient seed that is traditionally grown in Africa. It has a slightly nutty taste that adds a scrumptious flavour to this light, yet filling, pasta. This fusilli contains no added salt and is free of preservatives and artificial additives.

Fusilli goes well with all your favourite sauces and it is quick and easy to cook.

How to Use:

Bring 1 litre of water per 100 grams of this pasta to a rapid boil. Add pasta and stir gently to ensure it separates, continuing to stir occasionally. Cook for 6 -10 minutes or until al dente – taking care not to overcook. Drain and serve with your favourite sauce.

The subtle, earthy flavour of this pasta is delicious with fungi, pesto, Mediterranean vegetables with roasted tomatoes and herbs or a traditional Bolognese.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Image for illustrative purposes only.