Farabella
Sagnette

Gluten free pasta.

Ingrediants
Corn flour; rice flour; cornstarch.

How to use
Add a teaspoon of oil to the cooking water before lowering the pasta. Use a large pot with plenty of water: not less than 3 liters of water for 500 g of pasta. When boiling high, 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, in a covered pot, for another 4 minutes or until the preferred degree of cooking is reached.

Nutritional characteristics
350 kcal 0 g

	per 100 g
Calories
Fat of cuisaturi	1.4 g 0.2 g
Carbohydrates of which sugars	78g 1.5 g
Fibers	1.8 g
Proteins	6.4 g
salt

Format
500 g pack.

Code 441