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Natura e Alimenta Gluten-Free Corn Fusili Pasta is made artisanally by slowly drying the flour at low temperature over 20 hours to preserve the fresh milled flours’ nutrients and organoleptic quality.
Natura e Alimenta’s corn flour is grown by a family-owned company who have converted to biodynamic for more than 20 years.
Their farm is located in the Italian Canavese, an area crossed by several rivers that originate from the protected Gran Paradiso National Park.
Harvested corns are transformed into flour in a historic mill located right next to the farm. As a bonus, freshness is preserved too!
Natura e Alimenta’s pasta flour by is made slowly drying it at a low temperature for over 20 hours to preserve the fresh milled flours’ nutrients and organoleptic quality.
Natura e Alimenta’s pasta is produced at a gluten-free plant which undergoes periodical strict checks and chemical testing-all the way from raw material to finished product.
The Nature e Alimenta Consortium supports waste reduction efforts through recycling waste products. They also use clean renewable energy sources, with all of its electricity certified as renewable from sources such as wind, water, sun and geothermal heat.
In addition to organic and Demeter certification, Natura e Alimenta products are certified Kosher, Biosuisse, IFS and more, promising premium quality and safety.
100% corn flour
Store in cool, dry place. Keep in airtight container once open in cool dry place, away from light.