Farabella
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Gluten free pasta.

Ingrediants
Corn flour; rice flour; cornstarch.

How to use
Use a large pot with plenty of water: not less than 3 liters of water for 500 g of pasta. At a high boil, add about 5 g of coarse salt per liter of water and lower the pasta. Stir gently and, after the boiling time of 4 minutes, turn off the heat by leaving the product in the cooking water, in a covered pot, for another 2 minutes or until the preferred degree of cooking is reached. Cooking can also be done in broth instead of in water.

Nutritional characteristics
350 kcal 0 g

	per 100 g
Calories
Fat of cuisaturi	1.2 g 0.2 g
Carbohydrates of which sugars	78g 1.0 g
Fibers	3.3 g
Proteins	6.7 g
salt

Format
Pack of 250 g.

Code 471