Pasta Mista

The mixed pasta format has its roots at the time of the birth of the first Neapolitan pasta factories. The pasta makers wasted nothing and all the pieces (or scraps) of processing ended up in large “cuoppi”, which were then sold by weight to the poor. Our pasta factory, through the gold die, allows to obtain an excellent gluten-free product.

THE FIRST GLUTEN-FREE PASTA DRAWN IN GOLD

GlutiNiente stands out for the production process:

• gold drawing that stresses the dough less and gives ideal porosity and excellent permeability to the condiments;
• slow drying at low temperatures, as in the best tradition, which preserves the nutritional properties, enhancing the flavor and aroma.

HOW TO PREPARE MIXED PASTA

As the Neapolitan tradition dictates, mixed pasta is ideal with soups and first courses with legumes. For lovers of popular gastronomy, the pinnacle of goodness is obtained with potatoes, a real comfort food to be prepared when you want something tasty and velvety on the palate. Even if the formats are different, the cooking times are the same, a requirement obtained thanks to the gold drawing process and the slow drying and low temperatures.