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
% Reference Intake**
% AR per portion
||1.134 Kj / 268 Kcal
||1.417 Kj / 335 Kcal
of which saturates
of which sugars
*One portion = 125 g. One package contains 2 servings.
**AR = Reference Intake fon an average adult (8.400 Kj / 2.000 Kcal)