Farabella

Helical

Gluten-free pasta.

Ingredients
Corn flour; rice flour; corn starch.

How to use
Use a large pot with plenty of water: no less than 3 liters of water per500 g of pasta. Boiling alive add about 5 g of salt per liter diacqua and drop the dough. Stir gently and, after the boiling time of 4 minutes, turn off the heat, leaving the product in the cooking, to pentolacoperta, for 4 minutes or until you have reached the rank of cotturapreferito.

Nutritional tab

To 100 g of product

• Calories: 350 kcal
• Fat: 1.4 g
  of which saturates: 0.2 g
• Carbohydrates: 78 g
  of which sugars: 1.5 g
• Fiber: 1.8 g
• Protein: 6.4 g
• Salt: 0 g

Format
500 g.

Cod. 446