BIOFOOD

Pappardelle

Gluten-free pasta, Special formats

COOKING TIMES

Boiling: 4 min
Rest: 4 min

INGREDIANTS
Corn Flour, Rice Flour, Corn Starch

COOKING TIPS
Use a large pot with plenty of water: not less than 4 liters of water per 250 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 flame leaving the product in the cooking water, with the pot covered, for another 4 minutes or until the preferred cooking level is reached.
Dressed with a ragù sauce they represent an ideal meal, nor are they outdone, recomposed in their shape, if used to make a pie to pass in the oven.
Nutritional Sheet 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

Formed: 250g.