Several years ago, Carla approached a Tuscan pasta factory with the idea of making an organic gluten free pasta with only one ingredient, organic brown rice flour. She also asked that the pasta be pressed with traditional bronze dies, not with the Teflon dies used by today’s large pasta manufacturers. Additionally, the pasta had to be dried at low temperatures. No small feat for gluten free, but she had a hunch that jovial consumers would taste & appreciate the difference.