Both gluten-free eaters and gluten enthusiasts will love Rustichella d'Abruzzo's new wheat-free pasta made with organic, gluten-free, non-GMO buckwheat flour. To create that perfect al dente texture, third generation pasta maker Gianluigi Peduzzi developed a new innovative way to make gluten-free pasta (that is never gummy!). The buckwheat flour is injected with steam instead of blended with spring water to create a dough dense enough to withstand the pressure of the extrusion. The result? Deep umber-colored tubes with a subtle earthy, nutty buckwheat flavor and an exquisite toothsome bite.