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CAPPELLO’S, GLUTEN FREE FETTUCINE, RETAIL
Our almond flour fettuccine isn’t like traditional pasta. The texture is silkier. The taste is butterier. Which doesn’t sound like a word but is. It cooks in 90 seconds or less. It speaks your name when you twirl it around your fork. Though not at an audible frequency. It stays in your memory long after you’ve finished a bowl. Though not like a bad houseguest. It makes you feel warm all over. But not enough to make you crank the AC and drive up your energy bill. Like we said, it’s not like traditional pasta.
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CAPPELLO’S, GLUTEN FREE GNOCCHI, RETAIL
In Argentina, people eat gnocchi on the 29th of every month for good luck. Here in Denver at Cappello’s, we do the same. But we also eat them on the other days of the month. Because we believe in spoiling ourselves. A bowl of these fresh pillowy dumplings sauteed in our favorite sauce is like giving our taste buds a light touch massage. Made with just five simple ingredients: organic potato flakes, almond flour, cage-free eggs, tapioca flour and sea salt. Or six if you count our own specially sourced blend of love. Aren’t you lucky?
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CAPPELLO’S, GLUTEN FREE LASAGNA, RETAIL
Perhaps our favorite product yet, Cappello€™s gluten free grain free lasagna sheets are nothing short of fabulous. Low on the glycemic index, our lasagna is made primarily using almond flour and egg for a deeply rich flavor experience. No precooking is necessary; just layer, bake, and relish in the glory of fresh, gourmet lasagna. All products are freezable.
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DE CECCO, ANGEL HAIR NESTS, NO. 209
The origins of Angel Hair Nests, with their evocative name and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta spun into a nest shape. Even the name Angel Hair is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups. Angel Hair are a type of pasta which is ideal with broth into which it is broken. Angel Hair can also be used for pasta dishes served with white sauces, eggs, uncooked butter and cheese. Available in 8.8 oz pack.
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DE CECCO, BUCATINI
Bucatini are originally from Naples and are long strands of pasta with a round pierced section They are between 0.038 and 0.042 thick, with a 0.118 diameter.
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DE CECCO, CAPELLINI
Capellini are typical of the areas surrounding Genoa, Rome (Ciociaria) and Naples. This is thin rod shaped pasta; it is between 0.033 and 0.036 thick. In the Naples area they are also used for oven pies. he origins of Capellini, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria. It is one of the thinnest types of long pasta wound into a nest shape. Even the name Capellini is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups.
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DE CECCO, CAVATAPPI
Cavatappi (corkscrews) belong to the family of dried, whimsical shaped pasta with their tubular, curled or corkscrew shape. The double-ended opening and the distinctive ridges mean that this pasta is perfect with less dense, more liquid sauces, all of which are captured inside it. Cavatappi are about 1.417 long and between 0.036 and 0.040 thick.
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DE CECCO, CONCHIGLIE RIGATE
Conchiglie Rigate (ridged shells), which originate from the Campania region, are now very popular all over Italy. They are named after their shell-like shape and are normally 1.535 long and between 0.045 and 5.511 thick. The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes because it can capture any kind of sauce.
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DE CECCO, CONCHIGLIETTE
Conchigliette Lisce, a smaller, smooth variation of the classic Conchiglie Rigate, are a whimsical shape and have always been considered a great pasta for any kind of sauce for all the family because children love it too thanks to its shape inspired by small, attractive seashells. They are 0.492 long and between 0.043 and 0.047 thick.
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DE CECCO, EGG GARGANELLI
Garganelli are short, ridged, pointed maccherone with the ends cut on a diagonal. This is done with a tool called a comb, similar to a loom, with two parallel pieces of wood joined by thin strips of reed. The typical ridges are traditionally obtained by passing the outer surface of the pasta over a loom made of reeds called a comb.
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DE CECCO, EGG LASAGNA
Lasagna is one of the oldest forms of pasta recorded. It probably corresponds to the Latin “Lagana” (which in turn was derived from the Greek “laganon”: large, flat sheet of pasta cut into strips) and it began to be known as “Lasagna” probably after the year 1000 AD. The first traces of the widespread use of the term “Lasagna” can be found in the works of the most renowned 12th century Italian poets. “Granel di pepe vince / per virtù la lasagna”, (a peppercorn beats lasagna for virtue) states Jacopone da Todi. Cecco Angiolieri,on the other hand, warns his readers, “chi de l’altrui farina fa lasagne / il su’ castello non ha ne muro ne fosso” (He who makes lasagna with another’s flour / his castle will have no walls or moat).
It has long been one of the most well-known and popular types of pasta in Italian cooking, and the simplest and most commonly used recipe calls for a ragù, béchamel and parmesan, although mozzarella has also been introduced more recently.
Delicious “white” versions are also quite commonplace with sauces made from mushrooms and vegetables.
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DE CECCO, EGG TONNARELLI
- De Cecco Egg Pasta is golden in color with a unique taste and texture from the addition of Fresh Cage Free Grade A Eggs.
- Wheat Selection: We select only the best ‘grano duro’ (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.
- Bronze Drawplates: We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.
- Low Temperature and Slow Drying: We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.
- Cage Free Eggs: We use cage free eggs and we knead them with the durum wheat semolina to ensure consistency when cooking the pasta and a good share of protein.
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DE CECCO, ELBOWS
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
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DE CECCO, ELBOWS LARGE
Elbows belong to the short dry fancy shaped pasta family, they are elbow-bent. These are a Northern and Central Italian type of pasta.
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DE CECCO, FARFALLE MEDIA
Farfalle Medie are a delicious, delicate variation of the larger Farfalle which are very popular and well-loved all over Italy. The name is derived from the typical bow tie shape. They are 1.614 long and between 0.052 and 0.054 thick.
