Barilla Gluten Free Spaghetti.
Barilla spaghetti originated in Naples and were named by Antonio Viviani in the 1800s, as they looked like small pieces of string, from the Italian word “spago”. A versatile pasta, it can be used in almost any kind of dish and with almost any thickness of sauce.
However, it works best with oil- or tomato- based sauces, which are thinner and allow the sauce to cling to the pasta.
Ingredients: Water, White Maize Flour (65%), Yellow Corn Flour (29.5%), Rice Flour (5%), Emulsifier: Mono and Fatty Acid Diglycerides.