Organic. Gluten free. Product of Bolivia. Sorghum has more fiber than wheat, along with protein, minerals and antioxidants. It has a similar taste and texture to traditional durum flour pasta but with added nutrients. To cook, bring pot of salted water to a boil. Add pasta and cook for 10 minutes. Use a fork to gently separate the pasta during cooking to prevent clumping. Remove from heat and drain - saving the water for making soup stock or watering plants!