Health note
The glycemic-index rating for pasta is 55, while whole wheat pasta is 40. Comparatively, white rice is 82 and white bread is 100. 
The more you cook pasta, the higher the rating. Please test your pasta frequently and become accustomed to eating it "al dente", as they do in Italy.
Foods with a glycemic index of 100 or above are very quick to release sugar into the bloodstream.

All Pastas Are Not Created Equal

Organic Durum Semolina and Whole Wheat Pasta are made with wheat grown in Italy on small family-owned farms that have been using traditional agricultural methods for centuries. All ingredients are certified organic and are grown and processed without the use of synthetic pesticides or fertilizers. The pasta is made with artisanal production methods of the past. Antique bronze dies, which create the shape of the pasta, are used in the bionaturæ factory to press semolina pasta shapes with a rough texture that better absorbs sauce. Most present-day pasta factories use Teflon® dies, which is more expedient but compromises quality, making a smoother surface that sauce will actually slide off of. The drying process is also a key to the delicious flavor of our pasta. Slow drying at low temperatures helps to preserve the flavor. 

Gluten Free Pasta
You no longer have to sacrifice great taste and texture to get a delicious gluten free pasta meal. It took over a year of experimenting to create the recipe for our gluten free pasta. The pasta is made with organic rice flour, organic rice starch, organic potato starch and organic soy flour. It cooks like traditional pasta to an "al dente" texture and there is no need to rinse it before adding your favorite condiment. Whether you must eat a gluten free diet or are just looking for a change from wheat, we invite you to try this product. We are confident it will bring pleasure to your table in the spirit of Italian dining tradition!