Gluten-Free Gigli Pasta from the Gragnano Pasta Factory

Gluten-Free Gigli from La Fabbrica della Pasta di Gragnano are an elegant and refined pasta shape, characterised by a particular shape that makes them ideal for collecting and enhancing creamy sauces.

The manufacturer presents them as a format particularly suitable for soft and enveloping sauces , designed for those who want to bring a spectacular pasta to the table even as part of a gluten-free diet.

The recipe is extremely simple: 80% corn flour, 20% rice flour, and water . The product is specifically formulated for celiacs and is produced and packaged in Gragnano, in the province of Naples.

The package contains 500 g of pasta .

Gluten-free Gigli with corn and rice

The formulation of I Gigli Senza Glutine uses only:

• 80% corn flour ;
• 20% rice flour ;
• waterfall.

The combination of corn and rice allows you to create a gluten-free format without using wheat flour.

The product is declared by the manufacturer to be specifically formulated for celiacs .

An elegant format for creamy dressings

The particular shape of the Gigli creates numerous folds and surfaces capable of collecting the seasoning.

It is precisely this characteristic that makes them particularly suitable for:

• vegetable creams;
• cheese sauces;
• pesto;
• white ragù;
• meat sauces;
• mushrooms;
• fish condiments;
• tomato sauces;
• creamy preparations.

The manufacturer defines them as an elegant and refined format, perfect for creamy dressings .

Gluten-free gigli with pesto

Pesto is one of the simplest and most suitable combinations for this format.

The folds in the pasta allow the sauce to spread evenly, creating a first course rich in flavor.

You can use Genoese pesto, pistachio pesto, sun-dried tomato pesto, or vegetable creams, always checking the suitability of the ingredients for celiac disease.

Lilies with vegetable creams

Gigli are also particularly well suited to dressings based on:

• zuchinis;
• pumpkin;
• eggplant;
• peppers;
• broccoli;
• artichokes;
• peas;
• mushrooms.

Vegetable creams manage to insinuate themselves into the folds of the pastry and envelop its surface.

Gigli with ragù and full-bodied sauces

Ragù can also be used with this format.

A meat ragù, a white ragù, or a vegetable version can adhere well to the surface of the Gigli and distribute themselves in their folds.

The format therefore allows you to easily move from simple recipes to more elaborate first courses.

Gluten-free gigli with fish

The elegant shape makes I Gigli also suitable for seafood preparations.

They can be combined with:

• shrimp;
• salmon;
• tuna;
• swordfish;
• molluscs;
• crustaceans;
• cherry tomatoes and seafood.

A creamy sauce with prawns and courgettes, for example, enhances this type of pasta particularly well.

Gluten-free pasta specifically formulated for celiacs

Gigli are specifically formulated for celiacs and are gluten-free.

For those with celiac disease, it's important to pay attention to the preparation of the dish, avoiding cross-contamination and choosing condiments compatible with a gluten-free diet.

Produced and packaged in Gragnano

Gluten Free Gigli are produced and packaged in the La Fabbrica della Pasta di Gragnano factory , in Viale San Francesco 30, Gragnano (NA).

The company claims to carry on a four-generation family tradition, combining the local pasta-making culture with modern technologies.

Slow drying at low temperature

The Gragnano Pasta Factory declares that its production uses a slow, low-temperature drying process, with indicative times ranging between 24 and 48 hours and temperatures starting from around 45°C.

Cooking time: 7 minutes

The recommended cooking time is 7 minutes .

The manufacturer also suggests using:

1 litre of water and 10 g of salt for every 100 g of pasta.

The time can be adjusted slightly depending on the desired consistency and the chosen recipe.

Why choose I Gigli Gluten Free?

The main features of the product are:

• gluten free ;
• specifically formulated for celiacs;
• 80% corn flour ;
• 20% rice flour ;
• recipe with corn, rice and water;
• elegant and refined format;
• ideal for creamy sauces;
• suitable for pesto, ragù, vegetables and fish;
• produced and packaged in Gragnano;
• cooking time 7 minutes ;
• 500g pack.

Ingredients

Corn flour 80%, rice flour 20%, water.

Allergens

The product does not contain gluten and is specifically formulated for celiacs.

May contain traces of mustard and soy.

Nutritional values

Average values refer to 100 g of product.

How to Cook Gluten-Free Gigli

Bring plenty of water to the boil and add salt.

The manufacturer recommends 1 litre of water and 10 g of salt for every 100 g of pasta .

Cook the Gigli for about 7 minutes , stirring gently especially during the first phase of cooking.

Drain and complete the preparation directly in the chosen dressing.

Conservation

Store the product in a dry, well-ventilated place , away from heat sources and sunlight.

Format

500 g

The Gragnano Pasta Factory – Gluten-Free Gigli.

Tags: Gluten-Free Gigli from Gragnano with Corn and Rice 500g