Gluten-Free Spinach Fettuccine

Gluten-Free Spinach Fettuccine

“Gluten-free eaters, rejoice! Fresh, gluten-free pasta is here, and it actually tastes & cooks like real pasta – YUMMY!!” – Lori Kalal, Minneapolis MN

Gluten-Free Spinach Fettuccine

CASE PACK 8 lbs. (8 x 1 lbs.)
SHELF LIFE 12 weeks (refrigerated)


Brown rice flour, water, potato starch, tapioca starch, whole egg, spinach powder, xantham gum, salt, glucono-delta-lactone.

All RP’s ingredients are sourced locally where possible.

Nutrition Information

How to cook

Prepare a pot of boiling water. We recommend 4 quarts of water per 1 lb.  of RP’s Fresh Pasta.  With your hands, gently loosen the bundle of pasta.  Once the water is at a rolling boiling, carefully place the loosened bundle of pasta into the water.  Stir immediately to prevent the pasta from sticking together.  Boil for 2-3 minutes or until preferred al’ dente texture. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Pasta may be par cooked, drained, tossed with 1 t of olive oil per lb., chilled, portioned in an air tight bag, and held up to 3 days.


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