• Whole Grain Rice Gnocchetti, paper bag of gluten-free whole grain rice gnocchetti, Una Garlanda, Piedmont
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Una Garlanda PIEDMONT

Whole Grain Rice Gnocchetti

Whole Grain Rice Gnocchetti

$15.00
$15.00
Sale Ships July 2026
Taxes included. Shipping calculated at checkout.

Italian rice. Real bronze die. Naturally gluten-free.

Small whole-grain rice gnocchetti from Una Garlanda's heritage Italian rice paddies. Two ingredients, no gums, no industrial fillers.

Precooked whole-grain rice flour and water, kneaded together, drawn through bronze dies, slow-dried. The result tastes like rice and feels like pasta.

Why this rice pasta is different. Most gluten-free pasta is full of gums, starches, and stabilizers to mimic wheat. This one uses just rice flour and water. The bronze die gives it the rough, sauce-grabbing texture that gum-bound rice pasta cannot.

About Una Garlanda. A family rice farm in Vercelli, Piedmont, working ancient Italian rice varieties biodynamically. Certified organic, certified from seed to plate, more biodiverse than just biological.

WHY YOU'LL LOVE IT

  • 100% Italian whole-grain organic rice
  • Truly gluten-free, no gums, no stabilizers, no fillers
  • Bronze die for rough, sauce-grabbing texture
  • Slow-dried, holds its shape under sauce
  • Two ingredients: rice flour, water. Nothing else.

HOW TO ENJOY IT

  • Cook 12 to 14 minutes in well-salted boiling water (1 L per 100 g)
  • Toss with butter and sage, or a light tomato and basil sauce
  • Excellent with seafood: lemon, olive oil, parsley, shrimp
  • Holds beautifully cold in a grain salad with vegetables and herbs

SPECIFICATIONS

  • Producer: Una Garlanda, Rovasenda, Vercelli, Italy
  • Origin: Piedmont, Italy
  • Ingredients: Organic precooked whole-grain rice flour*, water. (*organic ingredient)
  • Allergens: None
  • Certifications: Organic, certified from seed to plate
  • Net weight: 450 g (15.9 oz)
  • Cook time: 12 to 14 minutes

🌱 Organic | 🌾 Gluten-free | 🥬 Vegan | 🇮🇹 Made in Italy | 🌾 Bronze die

This information is for educational purposes only and is not intended as medical advice. Consult a qualified healthcare professional before making changes to your diet.

Terra Sacra Field Notes — Health Properties

  • Naturally gluten-free. Made entirely from rice, safe for celiac and gluten-sensitive diets, with no oat, wheat, or barley cross-contact in the production line.
  • Whole grain. Brown rice retains the bran and germ, contributing fiber, B vitamins, magnesium, and selenium that white rice loses.
  • No gums or stabilizers. Just rice and water. No xanthan, no guar, no industrial additives.
  • Lower glycemic load than white rice pasta. Whole-grain rice has more fiber, producing a gentler glycemic response.
  • Biodynamic farming. Una Garlanda's "more than organic, biodiverse" approach maintains soil health and water-system biodiversity in the Vercelli paddies.
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Frequently Asked Questions

What actually makes bronze-drawn pasta different?
Most pasta at the grocery store is made with Teflon dies — smooth, fast, cheap. The pasta it produces is perfectly uniform and sauce just slides right off it. Bronze dies create a rough, porous surface that sauce actually grabs onto — you can see it happen the moment you toss the pasta in the pan. That’s the whole explanation. We use bronze. It costs more, takes longer, produces better pasta. Not a complicated choice.
What is furosine, and what does it tell you about how pasta was made?
When pasta is dried at high temperatures — industrial operations run at 110°C or above to move fast — a compound called furosine accumulates as a direct marker of protein damage. Lysine, an essential amino acid, gets partially destroyed in the process. The numbers are stark: slow drying at 50–70°C over 36 or more hours produces furosine levels around 70–80 mg per 100g of protein. Industrial drying can push that past 500–600 mg per 100g — six to eight times higher. Animal studies have documented liver and kidney effects even at low concentrations. There is no legal limit for furosine in dry pasta under Italian or EU law — it doesn’t have to appear on any label. A low-temperature drying process is expensive and slow. It’s the choice a producer makes before anyone is watching.
What makes ancient grain pasta different — and what doesn’t?
Here’s the honest version, because the oversimplified one does nobody any favors. The genuine nutritional differentiator in pasta is whole grain versus refined — not ancient grain versus modern wheat. Whole grain pasta, whatever the variety, preserves the bran and germ where fiber, minerals, and slow-digesting starch actually live. Where ancient grains earn their place: flavor — more complex, nuttier, earthier than modern industrial durum, and that difference is real. And the science supports it: pasta dried at low temperatures preserves more slowly digestible starch than pasta dried at high heat, especially for wholemeal varieties. One more thing worth knowing: conventional wheat is routinely sprayed with glyphosate as a pre-harvest desiccant — directly on the crop in the final weeks before harvest, leaving residues on the grain itself. Organic certification prohibits this. All our pasta is certified organic.
How do I actually cook this pasta right?
Lots of vigorously boiling, heavily salted water — at least 4 cups (1 liter) per 100g. Don’t trust the package time: ancient grain pasta often cooks faster than expected. Pull it 2 minutes early and finish it straight in the pan with your sauce and a big splash of pasta water. That cloudy, starchy pasta water is the ingredient every Italian uses and most recipes skip — it’s what makes sauce cling to the pasta instead of pooling at the bottom of the bowl. The porous bronze surface is doing the work. Let it.
What makes Italian heritage rice worth paying more for?
The rice at your grocery store is almost certainly a modern variety bred for uniform appearance, fast yield, and easy harvesting — not for flavor. Italian heritage rice (varietà da conservazione) are ancient cultivars that predate industrial agriculture. Many were literally abandoned because they were too awkward to harvest with modern machinery. That inconvenience is part of what makes them special: slower, lower-yield, more complex. Grown in Italy’s Vercelli rice triangle under certified organic conditions — glyphosate-free farming genuinely matters in rice paddies, which are sensitive closed water systems. The flavor and cooking behavior are a completely different world from supermarket rice.

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