Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

► Amaranth-enriched rice-based pasta had improved nutrient content and digestibility. ► Extrusion-cooking of mixtures of rice/amaranth flours (75/25) gave good quality pasta. ► Simultaneous starch gelatinization/protein denaturation positively affected quality.