The secret behind Britain’s top pasta chef’s winning dish? It’s gluten free and vegan

Antonio Alderuccio hopes snobbery over cuisine will end as his paccheri blows judges away

While sauces, shapes and flavours almost endlessly vary, for hundreds of years all the best pastas have been bound together by one key ingredient: gluten. But Antonio Alderuccio's revered pasta is different.

Proudly holding the uncooked, yellow, tubular paccheri in his London kitchen, he lists its two ingredients - rice and corn, neither of which contains gluten.