From our Sicilian masters, we bring you Il Censo's Paccheri pasta. Crafted from an ancient Sicilian grain known as Timilia, the wheat itself is milled in Umbria at the same facility as Giampiero Bea's Senatore Cappelli grains. The resulting flour is then sent to Tuscany to be formed into these perfect Paccheri shapes that are naturally low in gluten. Il Censo's pastas boast a gluten composition of less than 20%, while conventional pastas typically hover at around 80-90%.
The Paccheri is an excellent choice for a hearty ragu, stuffed and baked or bathed in a tomato burrata sauce.