GLUTEN-FREE MARANELLO CORN PASTA
Pasta made entirely (100%) from our Maranello corn.
Approved as gluten-free with ministerial certification and therefore available for prescription under the national health
system for people suffering from coeliac disease, it is particularly suitable for persons intolerant to gluten or
for those who are simply looking for a viable alternative to durum-wheat pasta.
• Produced by means of a particular slow-drying process. It contains no gluten or any other ingredient in addition to the
corn flour and remains firm and full of flavour.
• The variety of the proposed range allows for the combination of the products with any type of sauce, with the added value
of the characteristic and persistent flavour of the corn.
• The pasta must be cooked in plenty of water and placed in the saucepan when the water is boiling; electric/gas burners
should remain at a high temperature as it is cooked. For optimal preparation it is best to taste the pasta to check the
Shorter pasta shapes
A type of pasta similar to Fusilli (twisted spaghetti shape), and an ideal accompaniment for typical sauces of the Mediterranean
Cooking time: 9-11 minutes.
Resembling homemade pasta and excellent when used together with summer sauces.
Cooking time: 8-10 minutes.
A classic Italian pasta and an indispensable ingredient in recipes such as Cacio e Pepe (pasta with black pepper and pecorino
romano cheese) or Pasta alla Norma (a savoury aubergine and tomato pasta dish).
Cooking time: 9-12 minutes.
Classic, quill-shape pasta, ideally combined with creamy sauces and also salad-pasta dishes.
Cooking time: 8-11 minutes.
A long, wide ribbon-like form of pasta perfectly suitable for savoury traditional Venetian sauces.
Cooking time: 10-12 minutes.
A long, thin form of pasta, traditionally a very good choice for pesto or with truffles.
Cooking time: 5-7 minutes.
A typical pasta shape (large shells) in southern Italian regions, it can also be served with tasty fillings.
Cooking time: 12-15 minutes + 20 minutes in the oven.
Ideal for preparing a Bolognese-style pasticcio. The lasagne should be used dry, taken straight from the pack and with a
soft béchamel sauce.
Cooking time in the oven: 20-30 minutes.