La Fabbrica della Pasta Gluten Free Casarecce 500g
La Fabbrica della Pasta Gluten Free Casarecce 500g
Bronze-drawn Italian pasta with a satisfying bite
Gently curled casarecce with a textured surface and folds that catch every spoonful of sauce. Made in Gragnano, Campania, La Fabbrica della Pasta’s gluten-free casarecce brings traditional pasta-making methods to a corn and rice recipe, with a satisfying bite that makes the pasta itself part of the pleasure.
The pasta is drawn through bronze dies, giving its surface a delicate roughness that helps pesto and tomato sauces cling. Slow drying at low temperatures helps preserve its structure during cooking—careful production that gives this gluten-free pasta its distinctive character.
The short, twisted shape is particularly lovely with fragrant basil pesto, roasted aubergine or a rich tomato sauce. Toss gently with your chosen sauce and a splash of reserved cooking water, allowing it to settle into the curls. Finish with fresh basil and a drizzle of extra virgin olive oil.
Cook in plenty of boiling salted water, for 8 minutes and tasting before draining for the al dente texture you enjoy.
Gluten-free dried pasta made from corn and rice flours.
Ingredients
Corn flour, rice flour, water from Gragnano.
Allergens
ALLERGENS: No UK-regulated allergen ingredients declared. May contain SOYA and MUSTARD.
Key Info
- Product size/weight: 500g
- Country of origin: Italy
- Storage instructions: Store in a cool, dry place, away from heat and moisture.
- Brand: La Fabbrica della Pasta
- Region: Campania
- Production: Bronze-drawn and slowly dried at low temperatures.
- Cooking time: 8 minutes.
- Barcode: 8033406261456
- UK importer: C. Carnevale Ltd, 107 Blundell Street, London N7 9BN.
Nutritional Info (per 100g)
| Energy | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 1519 kJ / 358 kcal | 1g | 0.2g | 79g | 0.7g | 1g | 8g | 0g |
About La Fabbrica della Pasta
Based in Gragnano, Campania, La Fabbrica della Pasta belongs to the Moccia family, whose pasta-making experience spans four generations. Its gluten-free range carries that experience into a specialist recipe made with corn and rice flours and water from Gragnano’s historic springs.
Traditional bronze drawing and patient, low-temperature drying remain central to the range. Together, these methods create textured pasta that welcomes sauce and retains a pleasing bite. The attention goes beyond removing gluten: shape, texture and the way the pasta cooks all matter.
In 2012, La Fabbrica della Pasta became the first pasta maker in Gragnano authorised by Italy’s Ministry of Health to produce gluten-free pasta. Today, its broad selection brings distinctive Italian shapes to gluten-free cooking.