By popular request, we have added Caponi Gluten Free Tagliatelle to our lineup.

Caponi Gluten Free Pasta is made exclusively with corn flour (70%) and rice flour (30%). The pasta contains no mono- nor diglycerides of fatty acids or any other emulsifier and is entirely natural. Because the pasta is bronze cut, it has a porosity and roughness that help hold sauces and spices. Gluten free pasta requires more attention during the cooking process. Alessandro from Caponi recommends the following:

Add one tablespoon of olive oil to the cooking water
Taste the pasta at the first cooking time indicated.
Cooking time: 7 / 8 minutes.

Caponi pasta is carefully hand-crafted using only the best ingredients. Each stage of the production process is meticulously controlled by the individual worker. The long drying time, 70 – 80 hours at room temperature, is a distinguishing characteristic of Pastificio Caponi, and ensures the organoleptic quality of the dough is not altered. The result is a pasta with a rich color, a beautiful smooth and velvety texture and an exquisite, rich flavor. Pasta Caponi is for the gourmand who values good taste and Italian culinary traditions.

Please enjoy “al dente”. Please don’t overcook.