Farabella

Half rigatoni

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 5 minutes, turn off the flame leaving the product in the cooking water, in a covered pot, for another 3 minutes or until the preferred degree of cooking is reached.

Nutritional characteristics

For 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 pack.

Cod. 470