Farmo corn and brown rice pasta: new packs and a new recipe with just two ingredients

Farmo is renewing its range of gluten-free corn and brown rice pasta: Fusilli, Penne and Spaghetti are arriving in packs of 400 g with a new recipe made with just two ingredients.

A choice that confirms the Lombard company’s focus on the changing needs of consumers.

Clean-label products

The new formulation uses just two ingredients: 90% corn flour and 10% brown rice flour. This choice responds to growing interest in clean-label products, characterised by simple formulations and carefully selected ingredients. Thanks to its technological know-how and investment in research & development, Farmo can produce gluten-free pasta without using gums, xanthan, emulsifiers or other binders commonly used in the sector, while ensuring flavour, texture and firmness during cooking. This combination highlights the simplicity of the raw ingredients and offers three great Italian culinary classics in gluten-free form. In addition, packs of 400 g offer a greater quantity of product while retaining the versatility that characterises the three varieties.

The three varieties

Farmo Corn and Brown Rice Fusilli are arriving in the new 400 g format with an updated recipe made exclusively with corn flour (90%) and brown rice flour (10%). Their spirals catch the sauce and enhance every forkful, making them ideal for tasty pasta dishes, pasta salads and recipes limited only by your imagination. A versatile, flavoursome gluten-free pasta, perfect for bringing new ideas to the table every day.

Farmo Corn and Brown Rice Spaghetti are presented in the new 400 g format, with an updated recipe made exclusively from corn flour (90%) and brown rice flour (10%). A great Italian culinary classic, designed to go with a wide range of sauces, from fresh tomato to seasonal vegetables and more elaborate dishes. Their long shape lends itself to many interpretations, bringing tasty gluten-free pasta dishes to the table for every occasion.

In the new 400 g format, Farmo Corn and Brown Rice Penne bring all the enjoyment of versatile, flavoursome gluten-free pasta to the table, thanks also to an updated recipe made exclusively from corn flour (90%) and brown rice flour (10%). Their iconic shape catches the sauce and enhances every bite, from the most delicate sauces to richer, more flavoursome recipes. The right choice for letting your imagination run free in the kitchen every day.

The comment

As Farmo CEO Andrea Giai points out, “in the food sector, innovation means knowing how to evolve without losing sight of product quality and the relationship with those who choose it every day. Innovation does not always mean launching something completely new: it can also take the form of improving a recipe, selecting ingredients or offering something closer to consumers’ habits. It is a journey that requires research, expertise and constant attention to the market.”

This article was translated from the original Italian version with the assistance of artificial intelligence. In case of discrepancies, please refer to the original Italian version.