Gluten-Free Spinach Fettuccine

Gluten-Free Spinach Fettuccine

“No offense to any particular company that makes fresh pasta, but this gluten-free pasta could beat some of your gluten pastas in a taste test – no doubt!” – Tiffany Janes, celiac

Gluten-Free Spinach Fettuccine


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


Prepare a pot of boiling water. We recommend 3 quarts of water per 9 oz. package 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 3-4 minutes or until preferred al’ dente texture. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Top with sauce as desired and serve.


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