D'Aniello Pasta Senza Glutine
D'Aniello's gluten-free pasta from Gragnano, made from maize and rice: calamarata, casereccia, elica, linguine, paccheri, penne rigate, spaghetti.
D'Aniello Pasta Senza Glutine is the gluten-free range of Pastificio D'Aniello in Gragnano. It is made not from durum wheat but from a natural blend of yellow maize and white rice; the pasta is made in an artisanal way, drawn through bronze dies and dried slowly.
The range has seven shapes: calamarata, casereccia, elica, linguine, paccheri, penne rigate and spaghetti, all sold in 400 g packs. According to the maker, the bronze dies give a porous surface that holds the sauce, and the pasta stays firm and al dente while cooking.
Calamarata and paccheri, typical shapes of Campania, suit seafood and tomato sauces; casereccia and elica go with vegetable sauces, a light ragù or cold pasta salads; linguine and spaghetti go with fish or a simple tomato sauce.
The range is meant for people who eat gluten-free. As it contains no durum wheat, it is not Pasta di Gragnano PGI.
Facts
| Raw material | Yellow maize, white rice |
|---|---|
| Main use | Gluten-free pasta |
What it includes
How it connects to Pasta
D'Aniello Pasta Senza Glutine → kind of → Pasta from other flours and gluten-free pasta → kind of → 🍝 Pasta
Links
- What it contains
- Maize flour, Rice flour
- Part of
- Pastificio D'Aniello, Pasta from other flours and gluten-free pasta
- Similar and different
- Calamarata, Paccheri, Spaghetti, Penne
Frequently asked questions
What is D'Aniello Pasta Senza Glutine made of?
A blend of yellow maize and white rice, with no wheat.
Is D'Aniello Pasta Senza Glutine suitable for a gluten-free diet?
Yes, the range is sold as gluten-free; check the pack for details.
What to read next
- Maize flour — Flour milled from dried maize kernels; it contains no gluten and, mixed with rice flour, is the base of most gluten-free pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Rice flour — Finely milled rice with no gluten: the second base of gluten-free pasta after maize and the raw material of rice noodles.
Similar
D'Aniello Pasta Integrale · D'Aniello Pasta Lunga IGP · D'Aniello Pasta Corta IGP · D'Aniello Pasta Speciale IGP · D'Aniello Formati Regionali · Liguori Gluten Free