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Caponi Gluten-Free Tagliatelle

Caponi Gluten-Free Tagliatelle


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  • Caponi
  • Gluten-Free Tagliatelle
  • Tagliatelle Senza Glutine
  • Size: 8.82 oz (250 g)
  • Ingredients: corn (70%) and rice (30%) flour
  • Product of Italy
  • Best before date. END of August 2024.
  • Free shipping!


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One of the best gluten-free pasta we have ever tasted. The high-quality ingredients and the particular manufacturing process that Caponi follows make this pasta suitable for everyone.

The dough, from corn (70%) and rice (30%) flour, is mixed at room temperature. Once the dough has reached the necessary characteristics, it is passed to a grinding machine, where it is compressed until it reaches the right consistency to go then to the sheeters. These are, essentially, machines with steel rollers that replace the wooden rolling pin, where the dough is rolled at room temperature until it is thin enough so it can be then passed to the cutters. Each step of the sheeter is manually followed with 12-14 repetitions, and the thickness of each sheet changes depending on the type of pasta. Also, the thickness of the sheet is manually measured, as once upon a time, to ensure each product's characteristics. In fact, the thickness is different for each type of pasta.

After passing the sheet through the appropriate cutter, the skeins are made manually and placed on the drying frames. The drying is also carried out at room temperature for long times, about 48 hours. Once the pasta comes out of the dryers, it has to rest for a certain period of time which varies from product to product and, also, according to weather conditions.

The production of Caponi pasta, from the dough to packaging, is meticulously followed, manually, step by step. They take care of every detail, to give their products that extra characteristic: an artisanal processing made almost entirely by hand.

This curated process ensures no alterations to the organoleptic quality of the raw materials, as well as the best flavor.


Recommendations for use: The Gluten-Free Tagliatelle are good with any sauces, we suggest Bolognese, mushroom or tomato.



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