Rigatoni Ca’ Pont – Gluten Free Pasta

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Finally, an artisanal, Italian gluten free pasta! These Rigatoni ca’ Pont are made with a special blend of corn and rice flour to create a perfect al dente pasta for the gluten free diet. La Fabbrica della Pasta makes pasta using ancient techniques which highlight not only the quality of their product but also the history, tradition and culture of the Italian culinary arts. Using a traditional bronze die to cut all their pastas, La Fabbrica della Pasta creates a truly superior product to what is often found of the shelves of grocery stores today. The bronze die leaves the surface of the pasta slightly rough which helps sauce be absorbed and stick for a more flavorful bite. The history of this pasta goes back five hundred years to the city of Gragnano in the province of Naples, the birthplace of Italian pasta. La Fabbrica della Pasta still makes its pasta in this city, and has named them all using local dialectic terms which harken back to the long history of pasta in the area. In fact, the name of this pasta has an especially funny story. Originally Rigatoni were made with a straight edge, but when they started cutting the pasta on the diagonal, it received a new name: Penne. Instead of using the usual name, this rigatoni is called “ca’ pont” which is dialectic slang for “with pointed ends”. Serving suggestions: try with any of our sauces for a delicious meal.

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