Gluten-free fresh egg pasta, specifically formulated for people intolerant to gluten.
Ingredients: Gluten-free pasta preparation (corn starch, potato starch, legume flours [peas], vegetable fibres [potato. corn, pea, psyllium], natural flavours), EGGS 24%, water, Italian extra virgin olive oil.
May contain traces of pistachio, celery, soya and milk.
IN THE POT
Cook 100 g of product in 1 litre of boiling salted water for 15 minutes, drain the pasta and season to taste.
IN THE PAN
Put 200 ml of water and a knob of butter in a pan and heat up. Once the butter has melted, add salt to taste and add 250 g of product. Cook over a high heat for 18 minutes until all the water has evaporated. Season to taste.
Store in the refrigerator at 0°C/+4°C.
Once opened, store in the fridge and consume within 3 days.
To be consumed after cooking.
Product packed in a protective atmosphere.
DO NOT PIERCE THE PACKAGE.
Average nutritional information |
Per serving
|
Per serving
|
% Reference Intake** |
% AR per portion |
| Energy | 1.134 Kj / 268 Kcal | 1.417 Kj / 335 Kcal | 13 | 17 |
| Fat: of which saturates |
3,5 g | 4,4 g | 5,1 | 6,3 |
| 0,9 g |
1,2 g |
4,7 | 5,8 | |
| Carbohydrates: of which sugars |
51 g | 63 g | 19,5 | 24,3 |
| 0 g | 0 g | 0 | 0 | |
| Fibres | 1,7 g | 2,2 g | 7 | 8,7 |
| Proteins | 7,6 g | 9,5 g | 15,2 | 18,9 |
| Salt | 0,26 g | 0,33 g | 4,4 | 5,5 |
*One portion = 125 g. One package contains 2 servings.
**AR = Reference Intake fon an average adult (8.400 Kj / 2.000 Kcal)
