There's gluten free pasta. And, then there's gluten free PASTA!!!
From the birthplace of dried pasta, this is the most sauce-worthy "GLUTEN FREE" pasta you?ll ever have. Handcrafted to produce the ultimate in taste and texture.
Pasta from Gragnano, a small hill town located outside of Naples, is extremely different than ordinary pasta. It may be because of the sea air, mountain breezes or traditional methods used, but the pasta from this area is nuttier in flavor and has more texture than normal pasta, which allows it to hold sauces better. They are also the first pasta factory in Gragnano to make a strictly bronze drawn artisanal gluten free pasta.
La Fabbrica della Pasta is located in Gragnano, the wonderful small hill town in the province of Naples famous for over 500 years for its production of pasta, or “macaroni.” Made from simple ingredients (Gragnano spring water, durum wheat semolina, passion, love and fantasy), pasta in Gragnano is said to be have been produced with three different levels of work: at the household level where women vie against each other for the most fusilli hand wraps in 1 hour, in the artisan level where essential secrets and traditions are handed down from father to son to achieve a product of excellent quality; and the industrial level for a consistently good pasta. So, pasta is pretty much a way of life in Gragnano.
La Fabbrica della Pasta has remained at the top of the twelve remaining pasta makers in the region (down from the original 300), and became the very first pasta factory in the world to obtain IGP (Protected Geographical Origin) certification for its pasta.
Paccheri pasta is a smooth, wide, short pasta that was actually once used to smuggle garlic cloves from Italy into the Prussian Empire. This pasta complements thicker sauces like bolognese or ragu, as the meaty chunks in these sauces are easily mopped up and carried by this tube-shaped pasta.
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