Fresh gluten-free vegetable pasta, specifically formulated for people intolerant to gluten.
Ingredients:
Pasta: Cauliflower, corn flour, potato starch, rice flour, lentil flour, vegetable fiber (psyllium, citrus), sunflower seed flour, thickener: guar gum, xanthan gum.
Filling: Pumpkin puree, rehydrated potato flakes, gluten-free breadcrumbs (rice flour, water, salt), salt, nutmeg.
May contain traces of eggs, soya, celery, celery seed.
IN THE POT
Cook 100 g of product in 1 litre of boiling salted water for 3 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 5 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 (125 g)* |
Per serving (125 g)* |
% Reference Intake** |
% AR per portion |
| Energy | 1.079 Kj / 254 Kcal | 1.349 Kj / 318 Kcal | 12,7 | 15,6 |
| Fat: of which saturates |
0,3 g | 0,4 g | 0,3 | 0,5 |
| <0,1 g |
<0,1 g |
/ | / | |
| Carbohydrates: of which sugars |
61,6 g | 77 g | 23,7 | 30 |
| <0,1 g | <0,1 g | / | / | |
| Fibres | 3,6 g | 4,5 g | 14,4 | 18 |
| Proteins | 1,2 g | 1,5 g | 2,4 | 3 |
| Salt | 0,13 g | 0,16 g | 2 | 2,5 |
*One portion = 125 g. One package contains 2 servings.
**AR = Reference Intake for an average adult (8.400 Kj / 2.000 Kcal)
