Gluten-Free Smooth Paccheri – The Gragnano Pasta Factory

Gluten-Free Smooth Paccheri from La Fabbrica della Pasta di Gragnano bring one of the most representative shapes of the Campania tradition to the table in a version specifically formulated for those who follow a gluten-free diet.

Large, full-bodied, and characterized by their traditional tubular shape, paccheri are particularly suited to ragù, creamy sauces, and rich condiments , but can also be used for stuffed dishes and baked recipes. The Gragnano Pasta Factory describes them as a great Campanian classic, capable of maintaining a full-bodied consistency, even in the gluten-free version.

The recipe is simple and made from 80% corn flour, 20% rice flour, and water . The product is specifically formulated for celiacs .

The package contains 500 g of product .

Gluten-free corn and rice paccheri

The formulation of the Gluten Free Smooth Paccheri uses only:

80% corn flour, 20% rice flour and water.

The absence of wheat and the use of corn and rice allow us to create a traditional pasta shape in a gluten-free version.

The manufacturer expressly specifies that the product is also intended for people with celiac disease.

The classic Pacchero from Campania in a gluten-free version

Pacchero is one of the symbolic shapes of the Campania gastronomic tradition.

Its characteristic tubular shape, wide and consistent, makes it particularly versatile because it allows the sauce to be distributed both on the external surface and inside the pasta.

The gluten-free version offered by La Fabbrica della Pasta di Gragnano maintains precisely this approach: a full-bodied format, designed to accompany rich and tasty preparations.

Smooth paccheri: ideal for creamy sauces and ragù

According to the manufacturer, Gluten Free Smooth Paccheri are particularly suitable for creamy sauces and enveloping ragùs .

Their structure allows them to be combined with:

• meat ragù;
• Neapolitan ragù;
• white ragù;
• vegetable creams;
• tomato sauces;
• cheese dressings;
• fish and seafood;
• crustaceans;
• creamy sauces;
• stuffed preparations.

Gluten-free stuffed paccheri

The large internal cavity makes paccheri particularly suitable for stuffed recipes .

They can be stuffed, for example, with:

• ricotta and spinach;
• ricotta and vegetables;
• meat and cheese;
• pumpkin cream;
• mushrooms;
• ricotta and salmon;
• grilled vegetables.

After an initial cooking, they can be stuffed and finished in the oven with the chosen topping.

To keep the entire recipe gluten-free, it is naturally necessary to use only compatible ingredients.

Paccheri with fish and seafood

The format also lends itself particularly well to seafood first courses.

Smooth Paccheri can be paired with:

• shrimp;
• scampi;
• squid;
• mussels;
• clams;
• swordfish;
• tuna;
• salmon;
• cherry tomatoes and seafood.

The wide shape allows you to create visually impressive dishes, particularly suitable for special occasions.

Paccheri with ragù

The full-bodied consistency indicated by the manufacturer makes this format particularly interesting for ragù .

A meat ragù, a Neapolitan sauce, or a vegetable version can stick to the surface and collect inside the pacchero.

It is therefore a format suitable for both everyday cooking and traditional Sunday lunches.

Gluten-free pasta specifically formulated for celiacs

The Gluten Free Smooth Paccheri are specifically formulated for celiacs .

The formulation contains only corn, rice and water as main ingredients.

For those with celiac disease, it remains essential to avoid cross-contamination during preparation and to ensure that sauces, gravies, and other ingredients used are also gluten-free.

Produced and packaged in Gragnano

Gluten-Free Paccheri are produced and packaged in the factory at Viale San Francesco 30, Gragnano (NA) .

The Gragnano Pasta Factory links its activity to a family tradition that has continued for four generations .

Slow drying at low temperature

The Gragnano Pasta Factory declares a slow drying process for its production, with indicative times ranging between 24 and 48 hours and temperatures starting from around 45°C, as part of its traditional production method.

Cooking time: 10 minutes

The recommended cooking time is 10 minutes .

The manufacturer also suggests using:

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

The cooking time can be adjusted slightly depending on the desired consistency or if the preparation is subsequently completed in the oven.

Why choose Gluten-Free Smooth Paccheri?

The main strengths are:

• gluten free ;
• specifically formulated for celiacs;
• 80% corn flour ;
• 20% rice flour ;
• simple recipe with corn, rice and water;
• large and full-bodied format;
• ideal with ragù;
• perfect with creamy sauces;
• also suitable for stuffed recipes;
• produced and packaged in Gragnano;
• approximate cooking time of 10 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 Smooth Paccheri

Bring plenty of water to the boil and add salt.

The quantity suggested by the manufacturer is 1 litre of water and 10 g of salt for every 100 g of pasta .

Cook the Paccheri for about 10 minutes , stirring them gently to prevent them from sticking together.

Drain and complete the preparation directly in the sauce or use the Paccheri for a stuffed and oven-baked recipe.

Conservation

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

Format

500 g

The Gragnano Pasta Factory – Gluten-Free Smooth Paccheri.

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