Additional information
Packsize | 12/250 GR |
---|
The Le Veneziane corn pasta gets its characteristic golden color from its rich natural carotenes (vitamin A). This corn pasta has a delicate and gentle taste that allows it to work with any sauce. It taste just as good as (some say better than) regular wheat pasta. Le Veneziane corn pasta embodies Italian pasta making traditions at its best. It is a food that has been specially designed for those with gluten intolerance. The excellent cooking qualities ensure that this pasta tastes great and is easily digestible.
Packsize | 12/250 GR |
---|
All natural corn pasta imported from Italy. It is rich in natural carotenes (provitamin A) giving the product its typical golden color.
A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Its good resistance in cooking, aesthetics, and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Cooking time: 10-13 minutes.
Originally made by wrapping a bucatino around a knitting needle by Neapolitan housewives, these twice-as-long curly fusilli are very popular due to their hollow bite. Cooking time: 11-14 minutes.
Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between its ridges. Cooking time: 9-11 minutes.
Pasta al ceppo, meaning pasta rolled by a stick, has the same size and shape of a cinnamon stick. This delightfully chewy, meaty pasta keeps its unusual shape when cooked and captures the sauce in the middle. Cooking time: 10-13 minutes.
Cannelloni, meaning large reeds in Italian, are usually large sheets of pasta rolled around stuffing and then baked. After World War II, the shape became very famous in the US as Manicotti. Made with a sheet of wheat flour extruded through bronze and dried slowly at low temperature, the Cannelloni are only to be seasoned and bake directly raw for 40 minutes.