Gluten-Free Caserecce Granoro GlutenFree n.475

Gluten Free Caserecce Granoro GlutenFree n.475 are a gluten-free dry pasta made with a blend of corn flour, rice flour and quinoa flour.

The particular shape of caserecce, characterized by a twisted shape and a rough surface, is ideal for collecting and retaining the sauce, making it particularly suitable for full-bodied sauces, ragù, vegetable-based dressings and Mediterranean cuisine.

The blend of corn, rice and quinoa gives the pasta a yellow colour similar to that of traditional durum wheat pasta , while the structure is designed to maintain good toughness during cooking.

The package contains 400 g of product .

Gluten-Free Caserecce Pasta with Corn, Rice, and Quinoa

The recipe for Caserecce Granoro GlutenFree is based on three flours:

• corn flour ;
• rice flour ;
• quinoa flour

Quinoa was added to the mix to help balance the pasta's nutritional profile compared to a formula based solely on corn and rice, according to the manufacturer.

The result is a pasta with the characteristic flavor of corn, softened by the rice component and the vegetal note of quinoa.

Why choose Caserecce Granoro GlutenFree?

Gluten-free Caserecce Granoro are a practical solution for those who want to continue serving a traditional pasta shape even while following a gluten-free diet.

The rough, porous surface is particularly suited to holding seasoning, a feature that makes caserecce very versatile in the kitchen.

They are therefore suitable for preparing first courses with:

• meat ragù;
• tomato sauces;
• pesto;
• vegetable sauces;
• fish-based condiments;
• legumes;
• mushrooms;
• cheeses;
• creamy sauces.

Gluten-Free Caserecce: A Versatile Format

The shape of the caserecce creates an irregular surface capable of collecting the sauce.

This makes them particularly interesting when using thick or ingredient-rich sauces , but also for simple recipes in which you want to enhance the relationship between pasta and seasoning.

They are excellent, for example, with a classic tomato and basil sauce, with Genoese pesto, with ragù, with sautéed vegetables or with fish-based condiments.

Gluten-Free Pasta Granoro GlutenFree

Caserecce n.475 are part of the Granoro GlutenFree line, dedicated to gluten-free pasta.

The range includes different shapes made with the same production philosophy, allowing you to alternate spaghetti, penne, fusilli, sedani, stelline, tubes and other gluten-free shapes.

For those following a gluten-free diet, being able to choose different shapes allows you to vary your diet more and use pasta in different recipes.

Ingredients

Corn flour, rice flour, quinoa flour (3%), emulsifiers: mono and diglycerides of fatty acids.

May contain traces of soy .

Nutritional values

Average values per 100 g of product :

Main features

• Gluten-free pasta
• Caserecce format n.475
• With corn flour
• With rice flour
• With 3% quinoa flour
• Yellow color similar to traditional pasta
• Rough and porous surface
• Good toughness after cooking
• Ideal for holding sauces and condiments
• 400g pack
• May contain traces of soy

Who are gluten-free Caserecce pasta suitable for?

Caserecce Granoro GlutenFree are suitable for those following a gluten-free diet and looking for a versatile pasta shape, suitable for numerous recipes.

They are particularly interesting for those looking for:

• gluten-free homemade pasta;
• gluten-free pasta Granoro;
• gluten-free corn and rice pasta;
• gluten-free pasta with quinoa;
• gluten-free pasta for sauces and ragù;
• gluten-free pasta for everyday cooking.

Recipe ideas for gluten-free Caserecce

Caserecce with pesto

The twisted shape of caserecce pairs very well with pesto, allowing the sauce to adhere to the surface of the pasta.

Caserecce with ragù

A particularly suitable format for rich sauces. Meat ragù can be paired with caserecce pasta for a rich and tasty first course.

Caserecce with vegetables

Peppers, courgettes, aubergines, cherry tomatoes and other vegetables can be used to create colorful and naturally gluten-free first courses.

Caserecce with fish

The format can also be used with fish, molluscs and crustacean-based condiments.

How to Cook Gluten-Free Caserecce

To obtain the best results, it is advisable to follow the cooking instructions on the package and respect the times indicated by the manufacturer.

As with any gluten-free pasta, it is important to pay attention to cooking times to achieve the desired consistency.

When preparing pasta for a person with celiac disease, use properly clean pots, utensils, colanders, and surfaces to avoid cross-contamination with gluten-containing foods.

Gluten-free and celiac disease-free

Caserecce are part of the Granoro GlutenFree line. For someone with celiac disease, in addition to choosing a suitable product, it is essential to avoid cross-contamination during storage, preparation, and cooking.

It is therefore important to use properly cleaned utensils and surfaces and cooking water that is not contaminated by pasta containing gluten.

Conservation

Store in a cool, dry place, away from heat, humidity and direct light.

After opening, carefully reseal the package and store the product according to the normal instructions for dry pasta.

Format

400 g

Granoro GlutenFree – Caserecce n.475

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