Artisan Low Carb Casarecce - 250g

Only 3.9 g of carbohydrates per 100 g

If you are looking for low-carb pasta that truly makes sense on the plate, not just on paper, our Artisanal Low-Carb Caserecce were created exactly for this.
They are designed for those who want to seriously reduce carbohydrates but have no desire to end up with a sad, fragile, or unsatisfying pasta.

Caserecce are a shape that performs best with well-bound and flavorful dressings: rich sauces, vegetables, sausage, and rustic pestos. In this low-carb version, the goal remains the same: to offer you a main course that is as close as possible to a real pasta experience, but with a drastically reduced carbohydrate content compared to traditional pasta.

In brief:

• 250 g product
• 3.9 g of carbohydrates per 100 g
• 16 g of protein per 100 g
• 59.9 g of fiber per 100 g
• 210 kcal per 100 g
• recommended cooking time: 15 minutes
• high fiber content
• contains gluten

Why choose our Low-Carb Caserecce

1. They allow you to eat pasta with more freedom

With only 3.9 g of carbohydrates per 100 g, these caserecce are designed for those who want to keep carbohydrates very low without completely eliminating the pleasure of a plate of pasta. They are not an improvised compromise: they are a choice designed to better fit into a low-carb lifestyle.

2. They have a better structure than many "diet" pastas

The point is not just to remove carbohydrates. The point is to avoid those disappointing textures that often ruin light alternatives. Here, the formulation aims to offer a more structured pasta, with credible firmness and a more convincing bite than many options that turn out fragile or unsatisfying.

3. The Caserecce shape better enhances sauces

Caserecce is not a neutral shape. It is a pasta that works well when you want a main course with more character: the sauce distributes better, the mouthful is richer, and the dish provides a more complete sensation compared to other more delicate shapes.

4. They are artisanal

All our pasta is born from artisanal production, with attention to the preparation of the dough, the drawing process, and the drying. This is not just a decorative detail: it is part of what makes the final result more professional and carefully crafted.

What it’s really like:

Let's be clear: it is not traditional pasta.
But it is also not one of those low-carb alternatives that disappoint as soon as they reach the table.

What to expect

• good cooking firmness
• pleasant texture
• shape designed to enhance sauces well
• a concrete way to reduce carbohydrates without giving up pasta entirely

Ingredients:

resistant tapioca starch, vital gluten, inulin, wheat fiber, GMO-free. Allergens highlighted in bold.

Why these ingredients

• Resistant tapioca starch – contributes to the structure of the pasta
• Vital gluten – helps give body to the dough
• Inulin – contributes to the structure and pleasantness of the bite
• Wheat fiber – helps provide consistency and increases fiber content

GMO-free.