Giadzy Gluten Free Pasta Variety Pack 3-Shapes (Caserecce, Taccole, Mezzi Rigatoni) — Made in Italy, Non-GMO

Giadzy by Giada De Laurentiis 3 Pack Gluten Free Variety Pasta is a made-in-Italy assortment of caserecce, taccole, and mezzi rigatoni crafted from non-GMO corn and rice for an authentic, firm bite without gluten.

Bring Italian pantry staples to your kitchen with a three-shape selection designed to mimic traditional textures while remaining gluten-free. Each shape—caserecce, taccole, and mezzi rigatoni—is produced in Italy using heirloom corn and rice flours sourced from family farms, then shaped to trap sauces and highlight homemade flavors. The result is a versatile, artisanal pasta pack that works with everything from simple olive oil and garlic to hearty ragu and vegetable-forward sauces.

How do these shapes change how my sauces cling?

Shape matters: caserecce offers a rolled, slightly twisted surface that captures bits of vegetables and herbs; taccole (short tubes with slight curves) collect thicker sauces inside; mezzi rigatoni have ridges and a hollow center that hold chunky ragù and cream-based sauces. Together, they create different mouthfeels across the same meal.

• Caserecce: twisted surface traps oil and small ingredients.
• Taccole: curved tubes hold thicker sauces inside.
• Mezzi rigatoni: ridged exterior and hollow center for chunky sauces.

Are these made with clean, traceable ingredients?

Yes — Giadzy pasta is formulated from non-GMO corn and rice flours grown in Italy and processed into pasta without unnecessary additives. The brand emphasizes simple ingredient lists and family-farmed sourcing to maintain an artisanal character and transparent supply chain.

• Non-GMO Italian corn and rice flours.
• Heirloom grain varieties sourced from family farms.
• No emulsifiers, artificial preservatives, or hidden fillers.

How should I cook this gluten-free pasta for the best texture?

Cook in plenty of rapidly boiling, salted water and stir occasionally so shapes don’t stick together. Follow package timing as a starting point, but taste-test a minute or two before the indicated time to achieve your preferred bite — many find a slightly firmer al dente is ideal for gluten-free shapes.

• Use a large pot and at least 4–6 quarts of water per pound.
• Add 1–2 tablespoons of salt when water boils, then add pasta.
• Reserve some cooking water to loosen sauces and finish in the pan.

What meals pair well with each shape in the 3-pack?

Each shape suits different preparations: caserecce complements vegetable sautés and herb sauces; taccole works well with pesto, chunky tomato sauces, or sautéed beans; mezzi rigatoni is ideal for meat ragù, baked dishes, or creamy sauces that cling to ridges. Mixing shapes in a single dish can add textural contrast and visual interest.

• Caserecce: light primavera, garlic and oil, or lemon-herb sauces.
• Taccole: pesto, roasted tomato and chickpea sautés, or puttanesca-style toppings.
• Mezzi rigatoni: slow-cooked ragù, baked bakes, and creamy cheese sauces.

Who is this for: This three-pack is aimed at home cooks who want authentic Italian shapes without gluten — people managing dietary restrictions, cooks exploring gluten-free alternatives, and anyone who values clean, non-GMO ingredients and Italian-made craftsmanship. It’s also a practical option for households that like to keep several pasta shapes on hand for different recipes, from quick weeknight dinners to weekend entertaining.

Ingredients

Non-GMO corn flour, non-GMO rice flour, water