The processing of gluten-free cutters

The dough, consisting of corn flour (70%) and rice (30%), it is mixed in a special kneading and room temperature and, once it has reached the necessary characteristics, it is passed into another machine called a gramolatrice that presses the dough until it reaches the right consistency.

Once the desired cut is formed, the product is brought to the dryers. Drying, also takes place at room temperature for a very long time about 48 hours.

The production of our pasta, from dough to packaging, is then meticulously followed by our women who for years, step by step and manually, take care of every detail to give our products that extra characteristic: a handcrafted work made almost entirely by hand.

The pasta also, being a laminate processed at room temperature, during its processing cycle does not undergo thermal changes: this allows us not to alter the sensory qualities of the raw materials.

Ingredients: Corn flour, Rice flour
Gluten Free

Average nutritional values per 100g of product:Energy 1629 kJ / 385 kcal, Carbohydrates 70.8g (of which Sugars 2.3), Fat 4.6g (of which Fatty Acids 1.3g) Protein 15g, Salt 0.13g

Made in Tuscany (Italy)

Available format:250g